Escabeche of red snapper

Yield: 1 servings

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

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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