Escabeche Of Red Snapper Recipe

• 1/2 c. Extra virgin extra virgin olive oil Six, (6-oz) red snapper fillets
• 3 lrg Onions, sliced
• 1 1/2 Tbsp. Chopped fresh coriander
• 1 1/2 tsp Coriander seeds
• 1 1/2 tsp Saffron threads
• 1 1/2 Tbsp. Green peppercorns
• 2 x Oranges, Zest of
• 1 tsp Chopped garlic
• 2 x Red bell peppers, cored, seeded and sliced
• 2 x Orange bell peppers, cored, seeded and sliced
• 2 x Yellow bell peppers, cored, seeded and sliced
• 2 x Green bell peppers, cored, seeded and sliced
• 3/4 c. Dry white wine
• 1 x Orange, Juice of
• 1 x Lemon, Juice of
• 6 x Plum tomatoes, peeled, seeded and cubed Salt and pepper
• 1/2 lb Mussels, scrubbed well and steamed, for garnish, if you like

Directions