SNAPPER ESCABECHE WITH MARINATED PEPPERS
SERVES 8 ACTIVE 25 min. TOTAL 35 min.
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.