SNAPPER ESCABECHE WITH CHARRED SCALLIONS

SNAPPER ESCABECHE WITH CHARRED SCALLIONS image

Yield 4

Number Of Ingredients 7

8 tablespoons olive oil, divided, plus more for grill
ÃÂ½ small red onion, thinly sliced
ÃÂ¼ cup white wine vinegar
Kosher salt and freshly ground black pepper
4 6-ounce skin-on snapper fillets
1 bunch scallions
Parsley leaves with tender stems (for serving)

Steps:

Prepare grill for medium-high heat; oil grate. Combine onion, vinegar, and 6 Tbsp. oil in a small bowl; season with salt and pepper. Set marinade aside. Rub snapper all over with 1 Tbsp. oil total; season with salt and pepper. Grill, skin side down, until lightly charred and almost cooked through, 4Ã¢ÂÂ6 minutes (skin should release easily; if it sticks, grill another minute or two). Turn; grill until just cooked through, about 1 minute. Place skin side up in a baking dish. Pour reserved marinade over hot snapper and let sit at least 10 minutes (the longer it sits, the more intensely flavored it will be). Meanwhile, toss scallions on a baking sheet with remaining 1 Tbsp. oil; season with salt and pepper. Grill, turning often, until lightly charred and wilted, about 2 minutes. Transfer to a cutting board. Let cool; coarsely chop. To serve, spoon marinade over snapper and top with scallions and parsley. Do Ahead: Snapper can be marinated 2 hours ahead. Cover and chill.