Escabeche of red snapper

1 servings

Ingredients

Quantity Ingredient
½ cup Extra virgin olive oil
Six; (6-ounce) red
; snapper fillets
3 larges Onions; sliced
1½ tablespoon Minced fresh coriander
1½ teaspoon Coriander seeds
1½ teaspoon Saffron threads
1½ tablespoon Green peppercorns
2 Oranges; Zest of
1 teaspoon 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
¾ cup Dry white wine
1 Orange; Juice of
1 Lemon; Juice of
6 Plum tomatoes; peeled, seeded and
; cubed
Salt and pepper
½ pounds Mussels; scrubbed well and
; steamed, for
; garnish, if desired

Directions

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 1½ 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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