| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cklive09 | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Extra virgin olive oil |
| Six, 6-ounce red | ||
| snapper fillets | ||
| 3 | Onions, sliced | |
| 1 1/2 | T | Minced fresh coriander |
| 1 1/2 | t | Coriander seeds |
| 1 1/2 | t | Saffron threads |
| 1 1/2 | T | Green peppercorns |
| 2 | Oranges, Zest of | |
| 1 | t | 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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