This is a print preview of "Escabeche Of Red Snapper" recipe.

Escabeche Of Red Snapper Recipe
by Global Cookbook

Escabeche Of Red Snapper
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  Servings: 1

Ingredients

  • 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

  1. In a large skillet heat 3 Tbsp. of the oil over moderately high heat till it is warm, add in the fillets, skin side down, and cook them for 4 min, or possibly till the skin is very crisp. Turn the fillets and cook them for 2 min more.
  2. In another large skillet cook the onion in the remaining oil over moderately high heat, stirring, for 2 min. Add in the fresh coriander, coriander seeds, saffron, green peppercorns, orange zest, garlic and bell peppers and cook the mix, stirring occasionally, for 7 min. Add in the wine and the orange and lemon juice and tomatoes and cook the mix with the salt and pepper.
  3. Transfer the fish to a large glass or possibly ceramic dish, cover it with the vegetable mix and refrigerateit, covered, overnight.
  4. Before serving, let the fish stand in a cold place for 1 1/2 hrs. Garnish each serving with two of the steamed mussels, if you like.
  5. Yield: 6 servings