Fish fillets escabeche - house beautiful
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | smalls | Snapper fillets, about 3 lb total |
| Salt & freshly ground black pepper | ||
| ⅓ | cup | Olive oil |
| 2 | mediums | Onions, thinly sliced |
| ½ | each | Red, yellow, & green pepper, |
| Stems removed, cored & thinly sliced | ||
| 3 | Garlic cloves, peeled and minced | |
| 2 | Ripe tomatoes, skinned and diced OR | |
| 2 | cups | Canned chopped tomatoes, drained |
| ⅓ | cup | White wine vinegar |
| ⅔ | cup | Dry white wine |
| 2 | Sprigs fresh tarragon OR | |
| 1 | teaspoon | Dried |
| Tabasco sauce to taste | ||
| ½ | cup | Chopped fresh chives, basil, or parsley |
Directions
In a large baking pan, place the snapper and salt and pepper to taste. Set aside. In a large skillet, over medium heat, heat oil. Add onion and saute 3 to 4 minutes. Add peppers and cook about 5 minutes.
Add garlic and cook 1 minute. Add tomatoes, vinegar, white wine, tarragon, and Tabasco sauce and cook over high heat for 10 minutes, stirring occasionally.
Pour onion-and-pepper mixture over fish and bake in a preheated 400'F oven for 10 minutes. Remove from oven and let cool. Cover with plastic wrap and refrigerate overnight. Remove from refrigerator 20 to 30 minutes before serving. Garnish with chives, basil, or parsley.
House Beautiful/Sept/94 Scanned & fixed by Di Pahl & <gg>