Snapper Escabèche with Grilled Scallions

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A Bon Appètit recipe for “Snapper Escabèche with Grilled Scallions” — sounds both delicious and difficult to make, no?

Delicious, definitely YES.  Difficult – a resounding NO!

In fact, this might be one of the easiest lo-co recipes I’ve ever made – and it’s both special enough for company and easy enough for a weeknight.

Oh, and did I mention delicious?

It was both Bon Appètit’s description of why marinating a fish AFTER it’s been grilled makes sense … and the accompanying video that showed how easy this was to grill AND how to know when the fish is done that convinced me to try this recipe.

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Steamed Whole Fish

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It seems many people find fish hard to cook — or fear it’ll be ‘smelly.’ But both are so far from the truth! To me, baking or grilling fish is one of the easiest (and healthiest) dinners possible, and I’ve never suffered a fishy-smelling kitchen. If you’re game to try for the first time, the simple overall cooking concept is to slick with oil and bake at high heat for about 10-15 minutes.

Prefer more specific directions to bake a piece of fish?  To bake Arctic Char, Salmon – basically any reasonably thick (1/2″ or more) fillet —

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