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Escabeche Of Red Snapper

January 28, 2023

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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