Recipe: Yucatan-Style Red Snapper with Green Grape Escabeche

Yucatan-Style Red Snapper with Green Grape Escabeche

By - - Aug 19, 2016

This is a very traditional Mexican way to cook snapper, wrapped in a banana leaf. Giving it a twist with Green Grape Escabeche using Grapes From California makes this a really special dish.

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


Achiote Marinade
  • 2 garlic cloves
  • 4 tablespoons of achiote paste
  • ½ cup fish stock
Green Grape Escabeche
  • 1 small red onion , thinly sliced
  • 1 jalapeno , thinly sliced
  • 2 cups halved green grapes (blanc seedless variety)
  • Juice of 2 limes
  • ½ teaspoon dried oregano
  • Salt and pepper
Red Snapper
  • 4 red snapper fillets
  • Large Banana leaves (big enough to wrap around the fillet)
  • ½ cup fish stock
  • Cilantro leaves , for garnish
  • Lime wedges , for garnish


Achiote Marinade
1. In a blender, combine the garlic, achiote paste and fish stock, puree to a smooth paste and reserve.

Green Grape Escabeche
1. In a glass bowl, combine the onion, jalapeno, grapes, lime juice and oregano, mix well. Season with salt and pepper and set aside.

Red Snapper
1. Preheat the oven to 350 degrees F.
2. Clean the banana leaves with a damp towel. Place each fish fillet on a banana leaf and brush each side with the achiote marinade. Wrap the banana leaf around the fillet and place on a baking-safe saute pan. Once all the fillets are wrapped and in the pan, add the fish stock to the pan.
3. Bake the fish for approximately 15 minutes or until firm. Remove fish from the oven, and cut a slit off the top of the banana leaf to expose the fish. Top each fillet with the green grape escabeche and garnish with cilantro and a lime wedge.