Name: Escabeche of Red Snapper
Ingredients: 1/2 c Extra virgin olive oil; Six; (6-ounce) red; ; snapper fillets; 3 lg Onions; sliced; 1 1/2 tb Minced fresh coriander; 1 1/2 ts Coriander seeds; 1 1/2 ts Saffron threads; 1 1/2 tb Green peppercorns; 2 Oranges; Zest of; 1 ts Minced garlic; 2 Red bell peppers; cored, seeded and; ; sliced; 2 Orange bell peppers; cored, seeded and; ; sliced; 2 Yellow bell peppers; cored, seeded and; ; sliced; 2 Green bell peppers; cored, seeded and; ; sliced; 3/4 c Dry white wine; 1 Orange; Juice of; 1 Lemon; Juice of; 6 Plum tomatoes; peeled, seeded and; ; cubed; Salt and pepper; 1/2 lb Mussels; scrubbed well and; ; steamed, for; ; garnish, if desired

CATEGORY	CUISINE	TAG	YIELD
Grains		Cklive09	1	servings

INGREDIENTS

1/2	c	Extra virgin olive oil
		Six; (6-ounce) red
		; snapper fillets
3	lg	Onions; sliced
1 1/2	tb	Minced fresh coriander
1 1/2	ts	Coriander seeds
1 1/2	ts	Saffron threads
1 1/2	tb	Green peppercorns
2		Oranges; Zest of
1	ts	Minced garlic
2		Red bell peppers; cored, seeded and
		; sliced
2		Orange bell peppers; cored, seeded and
		; sliced
2		Yellow bell peppers; cored, seeded and
		; sliced
2		Green bell peppers; cored, seeded and
		; sliced
3/4	c	Dry white wine
1		Orange; Juice of
1		Lemon; Juice of
6		Plum tomatoes; peeled, seeded and
		; cubed
		Salt and pepper
1/2	lb	Mussels; scrubbed well and
		; steamed, for
		; garnish, if desired

INSTRUCTIONS

In a large skillet heat 3 tablespoons of the oil over moderately high heat
until it is hot, add the fillets, skin side down, and cook them for 4
minutes, or until the skin is very crisp. Turn the fillets and cook them
for 2 minutes more.
In another large skillet cook the onion in the remaining oil over
moderately high heat, stirring, for 2 minutes. Add the fresh coriander,
coriander seeds, saffron, green peppercorns, orange zest, garlic and bell
peppers and cook the mixture, stirring occasionally, for 7 minutes. Add the
wine and the orange and lemon juice and tomatoes and cook the mixture with
the salt and pepper.
Transfer the fish to a large glass or ceramic dish, cover it with the
vegetable mixture and chill it, covered, overnight.
Before serving, let the fish stand in a cool place for 1 1/2 hours. Garnish
each serving with two of the steamed mussels, if desired.
Yield: 6 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9173
Converted by MM_Buster v2.0l.

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