Marinated Red Snapper

Name: Marinated Red Snapper
Ingredients: 2 cups water; 4 small red bell peppers, cut into strips; 4 small green bell peppers, cut into strips; 6 carrots, pared, thinly sliced; 2 medium onions, thinly sliced; 1 cup distilled white vinegar; 1/4 cup olive oil; 1/4 cup chopped fresh ginger; 2 bay leaves; 1 tablespoon salt, plus additional to taste; 1/2 teaspoon crushed red pepper flakes; 1/4 cup vegetable oil; 8 (6 ounce) red snapper fillets, skinless; 3 tablespoons fresh lime juice; fresh ground pepper

15 ingredients

4 steps

Ingredients

2 cups water
4 small red bell peppers, cut into strips
4 small green bell peppers, cut into strips
6 carrots, pared, thinly sliced
2 medium onions, thinly sliced
1 cup distilled white vinegar
1/4 cup olive oil
1/4 cup chopped fresh ginger
2 bay leaves
1 tablespoon salt, plus additional to taste
1/2 teaspoon crushed red pepper flakes
1/4 cup vegetable oil
8 (6 ounce) red snapper fillets, skinless
3 tablespoons fresh lime juice
fresh ground pepper

Directions

1

Heat the water, bell peppers, carrots, onions, vinegar, olive oil, ginger, bay leaves, 1 T. salt, and the red pepper flakes in large saucepan over high heat to boiloing. Reduce heat to medium-low and simmer covered until vegetables are crisp-tender, 7-10 minutes.
2

Meanwhile, heat vegetable oil in large skillet over medium-high heat until very hot. Brush fish with lime juice; season with salt and pepper. Brown fillets in batches in oil, about 1 minute each side. Transfer to large heatproof dish.
3

Pour hot vegetables over fish and let cool to room temperature, 1-1/2 hours. Remove bay leaves.
4

To serve, spoon some vegetables onto platter, place fish over vegetables, and top with remaining vegetables. Serve at room temperature.