Yucatan-Style Red Snapper With Green Grape Escabeche, photo by Hispanic Kitchen

Yucatan-Style Red Snapper With Green Grape Escabeche

Cuisine: Fusion
Servings: 4 servings
This recipe by Chef Aarón Sánchez creates different textures and a beautiful presentation you can wow your friends with.

Inspired by the Yucatan, Mexico's Caribbean coast, this dish features red snapper, a fish native to the tropical waters of the region.

Recipe by Chef Aarón Sánchez via Grapes from California. Used with permission.

Ingredients

  • Achiote Marinade
  • 2 cloves garlic
  • 4 tablespoons achiote paste
  • 1/2 cup fish stock
  • Green Grape Escabeche and Fish
  • 1 small red onion thinly sliced
  • 1 jalapeño pepper thinly sliced
  • 2 cups green grapes halved
  • 2 limes juiced
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  • Fish
  • 4 red snapper fillets
  • large banana leaves (big enough to wrap around the fillet)
  • 1/2 cup fish stock
  • cilantro leaves for garnish
  • Lime wedges for garnish

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Directions

Achiote Marinade
  1. In a blender, combine the garlic, achiote paste and fish stock, puree to a smooth paste and reserve.
Green Grape Escabeche
  1. In a glass bowl, combine the onion, jalapeño, grapes, lime juice and oregano, mix well. Season with salt and pepper and set aside.
Fish
  1. Preheat the oven to 350º F.
  2. Clean the banana leaves with a damp towel. Place each fish fillet on a banana leaf and brush each side with the achiote marinade. Wrap the banana leaf around the fillet and place on a baking-safe sauté pan. Once all the fillets are wrapped and in the pan, add the fish stock to the pan.
  3. Bake the fish for approximately 15 minutes or until firm. Remove fish from the oven, and cut a slit off the top of the banana leaf to expose the fish. Top each fillet with the green grape escabeche and garnish with cilantro and a lime wedge.
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