Carol's Food Channel - Chef Juan Ortega de Balboa

Spicy Snapper or Chilean Seabass

Here's one of my favorites & its in Master Cook Format for easy filing in a
electronic cookbook.Chilean Seabass is a great white fish from Chile &
tastes to me as good as lobster, I pay $4.99 per lb. in Asian markets.

Recipe By : Chez Juan Ortega De Balboa
Serving Size : 20 Preparation Time :0:30
Categories : Fish Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 3/4 cups white wine vinegar
10 sprigs fresh thyme -- whole
3 tablespoons Allspice -- crushed
5 medium carrot -- thinly sliced
4 large garlic -- minced
5 medium scotch bonnet chiles -- halved and seeded
Kosher salt
6 large celery -- peeled and and slice
3/4 cup sugar
2 bell pepper -- thinly sliced
2 red onion -- thinly sliced
2 medium zucchini -- halved lengthwise an
vegetable oil
20 6 ounce red snapper or Chilean Seabass -- with skin on

1. In a large nonreactive saucepan, simmer the first 7 ingredients with 6
tablespoons of salt and 1/4 cup of water for 5 minutes. Cover,remove from the heat and let stand for 20 minutes. Add the celery, bell peppers, onions and zucchini.

2. Meanwhile, in each of 2 large skillets, heat 1/4 inch of oil. Season the
fish fillets with salt and pepper. Add the fillets in batches, skin side down, and cook over high heat until browned on l side, about 8 minutes. Turn the fish and cook until done, about 4 minutes. Reduce the heat if the oil gets too hot. 3. Divide the marinade and the fillets, skin side up, between 2 large deep platters. Scatter the vegetables around the fish. Set aside at room temperature to marinate for at least l hour and up to 6 hours. Serve at room temperature.

Suggested Wine: Sauvignon Blanc

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