If you’re looking for a red snapper recipe that’s a little different and a lot delicious, try this traditional Latino preparation for marinated fish. For a double dose of flavor, red snapper is tossed in lemon juice with garlic, sautéed until golden, and marinated in a tangy sauce with GOYA® Manzanilla Olives, and GOYA® Fancy Pimientos.
Escabeche is a holdover from years past when foods were marinated for preserving. Now we make this refreshing dish just because it tastes so fantastic!
1cup GOYA® Extra Virgin Olive Oil
½cup GOYA® Red Wine Vinegar
2 medium onions, cut into ¼” slices
½cup GOYA® Manzanilla Olives Stuffed with Minced Pimientos
1jar (4 oz.) GOYA® Fancy Pimientos, drained and sliced
1bay leaf
6 or 7 whole black peppercorns
¼tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
For the Fish:
1½lbs. red snapper, cut into strips
2tbsp. GOYA® Lemon Juice
1tbsp. GOYA® Minced Garlic
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
Flour, for dredging
½cupGOYA® Extra Virgin Olive Oil
For step-by-step preparation instruction, visit elpalomagazine.com
