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  Escovitch
 
Yield: 8 Servings
 
4 md Onions peeled sliced -paper-thin      2 lg Carrots scraped sliced -paper-thin
2 md Green peppers cut into -strips 1/4"      2 md Bay leaf; crumbled
1/2 ts Red pepper; crushed      1 tb Salt Black pepper; freshly ground
1/2 c White wine vinegar      6 tb Olive oil
2 c Cold water      2 lb 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 4-quart 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.

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