Name: Grilled Red Snapper
Yield: 4 servings
Ingredients: 3 Tbsp. plus ¼ cup extra-virgin olive oil, divided; plus more for grill; 1 small shallot, thinly sliced into rings; 4 Tbsp. fresh lime juice, divided; ½ tsp. plus 1 Tbsp. light brown sugar; Kosher salt, freshly ground pepper; 4 skin-on red snapper fillets (about 5 oz. each); 8 oz. green beans, trimmed; 5 tsp. fish sauce; 2 Tbsp. crushed salted, dry-roasted peanuts

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Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson

We're flipping the script and marinating after grilling. Inspired by the technique called escabèche, where cooked fish and meat are preserved in an acidic mixture, we're cooking first, marinating second—in this case, fillets of snapper in limey fish sauce. Make sure to buy skin-on fillets: The skin not only protects the delicate fish from overcooking but also gets deliciously crispy on the grill.

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