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Ingredients

Escabeche:

• 1 fresh lemon
• 1 tablespoon olive oil
• 1 red bell pepper, stem and seeds removed and cut julienne
• 1 yellow bell pepper, stem and seeds removed and cut julienne
• 1 green bell pepper, stem and seeds removed and cut julienne
• 1 medium red onion, diced
• 1 teaspoon chili flakes
• 1 16 ounce can stewed tomatoes
• 1 tablespoon balsamic vinegar
• 1 tablespoon hot sauce (recommended: Tabasco)
• 8 scallions, white and tender green parts only, sliced on the diagonal

Snapper and grouper:

• 1 liter canola oil, approximately, as needed to deep fry fish
• 1 cup flour
• 2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 4 (6-ounce) fillets red snapper
• 4 (6-ounce) fillets grouper

Description

Food Network Invites You To Try This Snapper And Grouper Escabeche Recipe From Robert Irvine.

Food Network