INGREDIENTS

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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