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Epicurious

Grilled Red Snapper with Green Beans and Lime

5.0

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Image may contain Plant Vegetable Food Dish and Meal
Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson

We're flipping the script and marinating after grilling. Inspired by the technique called escabèche, where cooked fish and meat are preserved in an acidic mixture, we're cooking first, marinating second—in this case, fillets of snapper in limey fish sauce. Make sure to buy skin-on fillets: The skin not only protects the delicate fish from overcooking but also gets deliciously crispy on the grill.

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