Olive Snapper Escabeche


  • 1/4 cup olive oil
  • 1 pound snapper fillets, boneless, skinless
  • 2 cups red and yellow bell peppers, sliced
  • 4 cloves garlic, peeled and thinly sliced
  • 1 cup California Black Ripe Olives
  • 1/2 cup low sodium chicken broth
  • 1/3 cup red wine vinegar
  • 1/4 cup white wine
  • 1 tablespoon chopped rosemary
  • 2 teaspoons capers
  • Salt and coarsely ground black pepper to taste


Heat 1 tablespoon of oil in a large sauté pan over medium high heat. Place snapper in pan, in batches if necessary, and brown on both sides. Transfer to a clean plate and set aside. Heat another tablespoon of oil in pan and add peppers and garlic. Cook for 5-7 minutes over medium heat until softened. Pour in California Ripe Olives, chicken broth, vinegar and wine. Stir in rosemary and capers and season to taste with salt and pepper. Place fish back into pan, cover and bring to a boil. Turn heat down to simmer and cook for 10 minutes. Remove from heat and cool completely. Transfer to a shallow baking dish, pour remaining oil on top, cover and refrigerate for at least 12 hours before serving. Serve cool or at room temperature.