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Key Lime Snapper Escabiche
This Latin influenced citrus snapper is great for picnics. It can be made up to 3 days ahead and served without a chill.
Ingredients to Serve-4
  • Ingredients to Serve-4
  • 2 large Celery ribs, peeled & sliced cross wise
  • 1 large Red onion, thinly sliced
  • 1 large Carrot, thinly sliced
  • 1 bottle Chef Allen's key lime mojo
  • 2 tablespoons Olive oil
  • 4 6 oz Red snapper fillets with skin, bones removed
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
To Prepare the Vegetables: In a small sauce pan simmer the celery, onion, carrots & key lime mojo for 5 minutes and set aside.

To Finish the Fish: Meanwhile, in a large skillet heat the olive oil. Season the snappers with salt & pepper. Add the fillets in two batches with the skin side down and cook over high heat until browned on the first side about 3-4 minutes. Turn the fish and cook them until done about 2-3 minutes. Remove the fish to a glass baking dish. Pour the mojo over the fish, scattering the vegetables. Let the snapper set covered at room temperature to marinate for about 1 hour.

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