Escabeche Of Red Snapper

Satisfaction will never come if we claim to have God, but then quench our souls on the short-lived, inadequate pleasures of this world. These “thirst quenchers” are really spiritual poison and are condemned by our Lord. Through the Prophet Jeremiah, God said, “For my people have committed two evils: they have forsaken Me, the fountain of living waters, to hew for themselves cisterns, broken cisterns that can hold no water” (Jer. 2:13). Our only hope comes if we can “thirst” and “yearn” to drink from the living God. As Jesus said, “If anyone is thirsty, let him come to me and drink” (Jn. 7:37).

Randy Smith

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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