 |
Prep Time: 720 Minutes Cook Time: 30 Minutes |
Ready In: 750 Minutes Servings: 6 |
|
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:
1. 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.
2. 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.
3. Transfer the fish to a large glass or ceramic dish, cover it with the vegetable mixture and chill it, covered, overnight.
4. 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
|
|