Snapper in Escabeche
- 6 red snapper fillets (about 2 pounds total), skin removed
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- 6 large shallots, sliced
- 2 dried bay leaves
- 3 bell peppers, preferably 1 yellow, 1 red, and 1 orange, seeded and cut into thin strips
- 1 cup dry white wine
- 2/3 cup sherry vinegar
- 5 tablespoons extra-virgin olive oil
- 1/2 teaspoon crushed black peppercorns
- 2 whole cloves
- 1/2 cup loosely packed fresh flat-leaf parsley
Sprinkle both sides of the fillets with salt and black pepper, and cut in half lengthwise. Heat 1 tablespoon of the olive oil in a large nonstick saute pan over medium-high heat. Lightly saute the fish on both sides for about 1 minute, making sure not to cook throughout. Remove from the pan.
Add the remaining 1 tablespoon olive oil to the pan, and cook the garlic over medium heat until it just begins to color. Add the shallots and bay leaves, and cook until the shallots are transparent, 4 to 5 minutes. Add the peppers and cook until slightly limp, 5 to 6 minutes.
Pour in the wine and vinegar and bring to a boil over high heat, and then reduce the heat and simmer for a minute or two. Add the extra-virgin olive oil, peppercorns, cloves and some salt and remove from the heat.
Place one layer of fish in the bottom of a large bowl, and spoon some of the shallots, peppers and sauce over it as a marinade. Repeat with layers of the remaining fish, sauce and vegetables. Cover tightly, and refrigerate overnight before serving.