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.