My take on snapper escabeche

dopey

Couple of nice fillets dried and coated with olive oil salt & pepper then on the grill with the lid open and bottom vent almost closed


In to make the sauce for the end.  A lime, couple spoons of capers, a quarter of a red onion, cilantro, salt, pepper and massage the onions.

Flip the fish

Nice crispy skin!  Perfect, no stickage.

In to plate on top of a spinach and some kind of mild cabbagey type veggie my neighbor grew salad tossed with oil & vinegar.


Could have gotten a better picture, but damn it feels good to be a gangster.

Botch

Winner!  

SmokeyPitt

Now throw your hands in the air

And wave 'em like you just don't care

And if you like fish and cabbagey type veggie and all that pimp sh!t

Everybody let me hear you say Oh-Ye-Yer

YukonRon

Very nice plated fish. Great presentation. You are gangsta status now and forever.
Curious on the drying of the filets. Was it something more than sitting uncovered in the fridge a couple hours, then patting them dry?
I have some Red and Grouper filets to do, and I am some what intimidated.
Thank you for posting this.

dopey

Thats it, patted dry then uncovered for a bit.  This is kinda what I followed and it came out great!  https://www.youtube.com/watch?v=pdVrYd9PitM&t=83s

YukonRon

dopey said:

Thats it, patted dry then uncovered for a bit.  This is kinda what I followed and it came out great!  https://www.youtube.com/watch?v=pdVrYd9PitM&t=83s

Thank you.

bgebrent

Very nice!

Killit_and_Grillit

If that lettuce was a tortilla....you would have won the internet for the day.

Great looking meal.