Snapper Escabèche with Fennel Radish and Dill
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
Instructions
Snapper Escabèche with Fennel, Radish, and Dill serves 4 original recipe by Bon Appetit.
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