SNAP­PER ESCABECHE WITH MARINATED PEP­PERS

SERVES 8 AC­TIVE 25 min. TO­TAL 35 min.

Coastal Living - - BOUNTY -

1 Tbsp. cumin seeds

1 Tbsp. co­rian­der seeds

1 Tbsp. car­away seeds 1/2 cup (about 21/8 oz.) all-pur­pose flour 4 tsp. kosher salt, di­vided

2 (12-oz.) skin-on snap­per fil­lets, skin side scored 1 cup olive oil, di­vided

8 oz. sweet mini pep­pers, thinly sliced (21/2 cups) 1 medium-size (8 oz.) red onion, thinly sliced (2 cups)

2 gar­lic cloves, smashed and peeled 1 bay leaf

1/2 cup red wine vine­gar

1 Tbsp. gran­u­lated su­gar

1/4 cup loosely packed fresh flat-leaf parsley leaves

1. Heat a large non­stick skil­let over medium. Add cumin, co­rian­der, and car­away seeds; cook, stir­ring of­ten, un­til lightly toasted and fra­grant, about 3 min­utes. Trans­fer toasted seeds to a small bowl; cool 10 min­utes. Trans­fer cooled seeds to a small zi­plock plas­tic bag, and crush with the bot­tom of a skil­let. Stir to­gether flour, 2 tea­spoons of the salt, and 2 ta­ble­spoons of the crushed seed mix­ture in a shal­low dish. (Set aside re­main­ing 1 tea­spoon crushed seed mix­ture.) Dredge snap­per in flour mix­ture.

2. Add ½ cup of the oil to skil­let; heat over medium-high. Add snap­per; cook un­til lightly browned and snap­per flakes with a fork, 4 to 5 min­utes per side. Trans­fer snap­per to a serv­ing plat­ter.

3. Add re­main­ing ½ cup oil to skil­let; heat over medium-high. Add mini pep­pers, onion, gar­lic, bay leaf, and re­served 1 tea­spoon crushed seed mix­ture; cook, stir­ring of­ten, un­til onion is just soft­ened, about 6 min­utes. Re­move from heat; stir in vine­gar, su­gar, and re­main­ing 2 tea­spoons salt. Pour mix­ture over snap­per. Sprin­kle with parsley, and serve im­me­di­ately.

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