Snapper Escabeche with Charred Scallions

It's gonna a great day for grilling!! And, here is a perfect one for tonight:
(serves 4)

8 T. EVOO, divided plus more for the grill
1/2 small red onion, thinly sliced
1/4 cup white wine vinegar
Kosher salt
Freshly ground pepper
4 6 oz. snapper fillets
Lemon* parsley leaves with tender stems for serving
Lemon crowns* for garnish

Prepare grill for med.-high heat; oil grate well. Combine onion, vinegar, and 6 T. oil in a small bowl; season with S&P. Set aside. Rub snapper all over with 1 T. oil total; season with S&P. Grill skin side down, until lightly charred and almost cooked through, 4-6 mins. (skin should release easily; if it sticks, grill another min. or two). Turn; grill until just cooked through, about 1 min. Place skin side up in a baking dish. Pour reserved marinade over hot snapper, and let sit at least 10 mins. (the longer it sits, the more intensely flavored it will be). Meanwhile, toss scallions on a baking sheet with remaining 1 T. oil; season with S&P. Grill, turning often, until lightly charred and wilted, about 2 mins. Transfer to a cutting board. Let cool; coarsely chop. To serve, spoon marinade over snapper and top with scallions and parsley. Garnish plates with lemon crowns. You can marinate snapper 2 hours ahead, if you wish. Cover and chill. Bring back up to room temp. before grilling.

"May you be willing to do what you can with all that you have, wherever you are."

Have FUN today, Happy Friday, and it is National Donut Day, so treat yourself to one!!

Love,

MM