Seafood Escabeche

Menu Part: 
Cuisine Type: 

A seafood dish with flavors to delight the palate. Citrus and avocado, along with a great selection of spices, make this salad a refreshing treat.


1⁄2 cup flour
Salt and pepper, to taste
2 lb. snapper fillets
2 lb. snapper fillets
1⁄4 cup vegetable oil
1⁄2 cup fresh orange juice
1⁄4 cup dry white wine
1⁄4 cup cider vinegar
2 tbsp. brown sugar
2 tbsp. lime juice
2 tbsp. olive oil
1 tbsp. pickling spices
1⁄2 tsp. hot red pepper flakes
1 red onion, diced
1⁄2 cup pitted small olives
2 avocados, diced
Pink grapefruit and/or blood orange sections
Cilantro sprigs and lime wedges, for garnish


1. Combine flour, salt, and pepper. Dredge snapper and shrimp lightly in flour mixture.

2. Heat vegetable oil in large sauté pan. Sauté fish and shrimp until golden on both sides and cooked through. Drain fish on absorbent paper and place in hotel pan.

3. In bowl, whisk together orange juice, wine, vinegar, sugar, lime juice, olive oil, spices, and red pepper until sugar dissolves. Add onion and olives; pour mixture over fish and shrimp. Cover and marinate in the refrigerator at least 1 day or up to 3 days.

4. For service, add avocado and citrus sections to seafood mixture. Spoon with marinade into 4-6-in. scallop shells. Garnish with cilantro and lime.

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