Escabeche of Red Snapper, Saha-Style with Spiced Potato Salad

Escabeche of Red Snapper, Saha-Style with Spiced Potato Salad

Serves four


    • 4 fillets of red snapper
    • 12 mini red potatoes, cut in half
    • ½ cup (125 ml) plus 2 tbsp (15 ml) Saha Shawarma Marinade
    • ½ cup (125 ml) rice wine vinegar
    • ½ cup (125 ml) white wine or water
    • 1 Vidalia onion, sliced
    • 1 stalk celery, diced
    • ½ cup parsley, coarsely chopped


Pat the fillets dry with paper towel and then season both sides with salt and pepper.

In a non-stick pan set to medium high heat, heat 1 tbsp (15 ml) of oil and sear the fillets of snapper, skin side down for 2 to 3 minutes, or until skin is crisp. Turn the fish over and sear a further two minutes, or until fish begins to brown. Set fish aside.

Cook the potatoes in simmering salted water for 10 to 12 minutes, or until fork tender and then drain well.

Toss the cooked potatoes with the two tbsp of marinade, diced celery and chopped parsley and set aside.

Reduce the heat to medium and add the sliced onion, vinegar, remaining ½ cup of marinade and wine (or water) to the same non-stick pan, and bring the contents to a boil. Reduce the heat to low and simmer until the mixture is reduced by half and the onions have softened.

Arrange equal portions of the potato salad on plates and top each with a snapper fillet. Spoon the vinegar and onion mixture over the fish and serve.

This dish is traditionally served at room temperature or even chilled.


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