Snapper Escabèche with Fennel, Radish, and Dill

Name: Snapper Escabèche with Fennel, Radish, and Dill
Yield: 4 Servings
Ingredients: 7 tablespoons olive oil, divided, plus more for grill; ½ small fennel bulb, thinly sliced; ½ small onion, thinly sliced into rings; 2 radishes, thinly sliced; 2 tablespoons drained capers, coarsely chopped; ¼ cup white wine vinegar; Kosher salt and freshly ground black pepper; 4 6-ounce skin-on snapper fillets; ¼ cup coarsely chopped fresh dill

By Alison RomanPhotography by Michael Graydon Nikole Herriott

May 19, 2015

Image may contain Plant Dish Food Meal and Seasoning

Michael Graydon & Nikole Herriott

Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture.

Recipe notes

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