Recipe - Escovitch

4 md Onions, peeled, cut or sliced up
paperthin
2 lg Carrots, scraped, cut or sliced up
paperthin
2 md Green peppers, cut into
strips 1/4"
2 md Bay leaf; crumbled
One half teaspoon Red pepper; crushed
1 tablespoon Salt
Black pepper; freshly ground
One half cup White wine vinegar
6 tablespoon Olive oil
2 cup Cold water
2 pound Red snapper; skinned,
filleted

Combine onions, carrots, green peppers, bay leaves, red pepper, salt, and a
few grindings of black pepper in a 3 to 4quart enameled or stainless
steel saucepan. Pour in the vinegar, 2 tablespoons of the oil and the
water, and bring to a boil over high heat. Reduce the heat to low, cover
tightly, and simmer for 20 minutes, or until the vegetables are tender but
not falling

apart.

Meanwhile, pour the remaining 4 tablespoons of oil into a heavy 10 to 12
inch skillet and heat over moderate heat until a light haze forms above it.
Add a few fillets at a time, and cook them for 2 or 3 minutes on each side,
or until delicately brown. As they brown, transfer the fillets to a large,
shallow heatproof serving dish.

Pour the hot vinegar mixturee over the fish, arranging the vegetables
evenly and attractively on top. Serve immediately or cool to room
temperature, cover tightly, and refrigerate until thoroughly chilled.

Posted to MMRecipes Digest V4 #080 by Bruce Hollinger
mbhollin@ix.netcom.com on Mar 19, 1997