Escabeche of Red Snapper

Yield: 1 servings

1/2 c Extra virgin olive oil
Six; (6-ounce) red; snapper fillets
3 lg Onions; sliced
1 1/2 tb Minced fresh coriander
1 1/2 ts Coriander seeds
1 1/2 ts Saffron threads
1 1/2 tb Green peppercorns
2 Oranges; Zest of
1 ts 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
3/4 c Dry white wine [188 ml]
1 Orange; Juice of
1 Lemon; Juice of
6 Plum tomatoes; peeled,-seeded and; cubed
Salt and pepper
1/2 lb Mussels; scrubbed well and [250 g ; steamed, for 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 1 1/2 hours. Garnish
each serving with two of the steamed mussels, if desired.

Yield: 6 servings

Recipe by: COOKING LIVE SHOW #CL9173