Snapper in Escabeche

Directions

1. 1
   Sprinkle both sides of the fillets with salt and black pepper, and cut in half lengthwise.
2. 2
   Heat 1 tablespoon of the olive oil in a large nonstick saute pan over medium-high heat.
3. 3
   Lightly saute the fish on both sides for about 1 minute, making sure not to cook throughout.
4. 4
   Remove from the pan.
5. 5
   Add the remaining 1 tablespoon olive oil to the pan, and cook the garlic over medium heat until it just begins to color.
6. 6
   Add the shallots and bay leaves, and cook until the shallots are transparent, 4 to 5 minutes.
7. 7
   Add the peppers and cook until slightly limp, 5 to 6 minutes.
8. 8
   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.
9. 9
   Add the extra-virgin olive oil, peppercorns, cloves and some salt and remove from the heat.
10. 10
    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.
11. 11
    Repeat with layers of the remaining fish, sauce and vegetables.
12. 12
    Cover tightly, and refrigerate overnight before serving.