Pickled Red Snapper With Eggplant And Melon

More from this source
Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
254
FAT
8%
CHOL
21%
SOD
7%

Comments

Add a comment

Ingredients for 6 servings

1 fresh lemongrass stalk, bottom 6 inches only, thinly sliced (about 1/4 cup)

1 fresh Thai chile, halved lengthwise and seeded

1 bay leaf

1/2 teaspoon teaspoon coriander seeds, crushed

1/2 teaspoon yellow mustard seeds

1/2 cup sugar

Coarse salt

1 cup white-wine vinegar

1 cup water

1 pound small Italian eggplant, stemmed and cut crosswise into 1/4-inch-thick slices

Canola oil, for brushing

1 1/2 pounds red snapper fillets, skinned

1/2 honeydew melon (about 2 pounds) seeded, rind removed, and cut into 1/4-inch-thick slices

You might also like

Pan Fried Red Snapper With Tarragon Tartar Sauce
Food52
Red Snapper, Veracruz Style
Epicurious
Red Snapper Vera Cruz
Fine Cooking
Red Snapper Veracruzano
Martha Stewart
Huachinango A La Veracruzana (Red Snapper, Vera...
Food52
Sour Fish Soup With Napa Cabbage And Enoki Mush...
Food & Wine
Filhote Com Molho De Camaroẽs E Bananas (Fish W...
Saveur
Filetes De Pescado A La Veracruzana (Fish Fille...
Cooking Light
Red Snapper Veracruz-Style
Cookstr
Pescado Almendrado
Chubby Hubby