6 to 8 servings

How to Make It

Step 1

Cut red snapper into 1 1/2-inch strips. Place in nonaluminum bowl. Add lime juice and orange juice; toss gently. Cover and refrigerate 2 to 3 hours or until fish is completely opaque. Drain and discard liquid.

Step 2

Combine red snapper with plum tomatoes through ground pepper; toss gently. Cover and chill 1 hour. Serve in radicchio-lined compotes. Garnish each serving with lemon wedges.

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