Olive Snapper Escabeche - California Ripe Olives
Olive Snapper Escabeche - 4 servings Ingredients - Ingredients - 1/4 cup olive oil - 1 pound snapper fillets, boneless, skinless - 2 cups red and yellow bell
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Ingredients
- 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
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