Photographer: Antonis Achilleos, Prop Stylist: Lindsey Lower, Food Stylist: Tina Bell Stamos
Flaky, fresh snapper stands up to the bright, acidic bite of vinegar-pickled peppers. Brighten up any fish dish with these peppers; snapper is just our favorite options.
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon caraway seeds
1/2 cup all-purpose flour (about 2 1/8 oz.)
4 teaspoons kosher salt, divided
2 (12-oz.) skin-on snapper fillets, skin side scored
1 cup olive oil, divided
8 ounces sweet mini peppers, thinly sliced (2½ cups)
1 medium-size (8 oz.) red onion, thinly sliced (2 cups)
2 garlic cloves, smashed and peeled
1 bay leaf
1/2 cup red wine vinegar
1 tablespoon granulated sugar
1/4 cup loosely packed fresh flat-leaf parsley leaves
How to Make It
Heat a large nonstick skillet over medium. Add cumin, coriander, and caraway seeds; cook, stirring often, until lightly toasted and fragrant, about 3 minutes. Transfer toasted seeds to a small bowl; cool 10 minutes. Transfer cooled seeds to a small ziplock plastic bag, and crush with the bottom of a skillet. Stir together flour, 2 teaspoons of the salt, and 2 tablespoons of the crushed seed mixture in a shallow dish. (Set aside remaining 1 teaspoon crushed seed mixture.) Dredge snapper in flour mixture.
Add ½ cup of the oil to skillet; heat over medium-high. Add snapper; cook until lightly browned and snapper flakes with a fork, 4 to 5 minutes per side. Transfer snapper to a serving platter.
Add remaining ½ cup oil to skillet; heat over medium-high. Add mini peppers, onion, garlic, bay leaf, and reserved 1 teaspoon crushed seed mixture; cook, stirring often, until onion is just softened, about 6 minutes. Remove from heat; stir in vinegar, sugar, and remaining 2 teaspoons salt. Pour mixture over snapper. Sprinkle with parsley, and serve immediately.