In this traditional Mediterranean dish, sauteed red snapper or lemon sole is flavored overnight in a vinegar-and-citrus marinade.
- Servings: 8
Source: Martha Stewart Living, July 2001
- 2 pounds lemon sole or red snapper (6 fillets)
- Coarse salt and freshly ground pepper
- 6 tablespoons olive oil
- 1 red bell pepper, cut in 1/4-inch-thick rings, seeds removed
- 1 navel orange, sliced 1/4 inch thick
- 1 red onion, very thinly sliced
- 4 mild chile peppers
- 8 cloves garlic, smashed
- 6 fresh bay leaves
- 1 tablespoon whole black peppercorns
- 2 cups white-wine vinegar
- 2 cups water
- 1/4 cup freshly squeezed lime juice (about 3 limes), plus lime wedges for garnish
- 24 cracked green olives
- 1/4 cup chopped fresh flat-leaf parsley
Cut each fillet into 3 pieces; season with salt and pepper. Heat 2 tablespoons oil in a skillet over medium heat. Working in batches, saute until golden brown and cooked through, about 2 minutes on each side, adding remaining oil to pan as needed. Transfer to a plate to cool completely.
Layer fish with red pepper, orange, onion, chiles, garlic, bay leaves, and peppercorns in a large wide-mouthed jar. Combine vinegar, 2 cups water, and lime juice, and pour over fish and vegetables in jar. If liquid doesn't cover all of it completely, continue adding equal parts vinegar and water. Cover with plastic wrap or lid; refrigerate 3 hours or overnight. Serve garnished with lime, olives, and parsley.