Recipe courtesy of Guy Reuge
Escabeche of Red Snapper
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 518
- Total Fat
- 22
- Saturated Fat
- 3
- Carbohydrates
- 33
- Dietary Fiber
- 7
- Sugar
- 16
- Protein
- 44
- Cholesterol
- 74
- Sodium
- 1519
- Total: 12 hr 30 min
- Prep: 12 hr
- Cook: 30 min
Ingredients
1/2 cup extra virgin olive oil
Six (6-ounce) red snapper fillets
3 large onions, sliced
1 1/2 tablespoons minced fresh coriander
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons saffron threads
1 1/2 tablespoons green peppercorns
Zest of 2 oranges
1 teaspoon 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 cup dry white wine
Juice of 1 orange
Juice of 1 lemon
6 plum tomatoes, peeled, seeded and cubed
Salt and pepper
1/2 pound mussels, scrubbed well and steamed, for garnish, if desired
Directions
- 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.