Escovitch Recipe

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Escovitch

Artist:	_	Yield:	8
Categories:	Appetizers, Caribbean, Central American, Jamaican, North American, Seafood	Rating:	0
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Ingredients:

4	med	Onions, peeled, sliced
		-paper-thin
2	large	Carrots, scraped, sliced
		-paper-thin
2	med	Green peppers, cut into
		-strips ?
2	med	Bay leaf, crumbled
1/2	tsp	Red pepper, crushed
1	tbsp	Salt
		Black pepper, freshly ground
1/2	cup	White wine vinegar
6	tbsp	Olive oil
2	cup	Cold water
2	lbs	Red snapper, skinned
		-filleted

Procedures:

1	Combine onions, carrots, green peppers, bay leaves, red pepper, salt, and a few grindings of black pepper in a 3- to 4-quart enameled or stainless- steel saucepan.
2	Pour in the vinegar, 2 tablespoons of the oil and the water, and bring to a boil over high heat.
3	Reduce the heat to low, cover tightly, and simmer for 20 minutes, or until the vegetables are tender but not falling apart.
4	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.
5	Add a few fillets at a time, and cook them for 2 or 3 minutes on each side, or until delicately brown.
6	As they brown, transfer the fillets to a large, shallow heatproof serving dish.
7	Pour the hot vinegar mixturee over the fish, arranging the vegetables evenly and attractively on top.
8	Serve immediately or cool to room temperature, cover tightly, and refrigerate until thoroughly chilled