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| What You Need: |
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4 medium-sized onions, peeled and cut crosswise into paper-thin slices
2 large carrots, scraped and cut into paper-thin rounds
2 medium-sized green peppers, seeded, deribbed and cut into strips 2 inches long and ¼ inch wide
2 medium-sized bay leaves, crumbled
½ teaspoon crushed hot red pepper
1 tablespoon salt
Freshly ground black pepper
½ cup white wine vinegar
6 tablespoons olive oil
2 cups cold water
2 pounds skinned and filleted red snapper
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| How To Cook: |
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1. Combine the 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.
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2. 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.
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3. 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.
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4. Add a few fillets of the fish 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.
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5. Pour the hot vinegar mixture over the fish, arranging the vegetables evenly and attractively on top. Serve escovitch immediately or cool to room temperature, cover tightly, and refrigerate until thoroughly chilled.
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