Marinated Red Snapper

• water↗2 cups
• small red bell peppers, cut into strips↗4
• small green bell peppers, cut into strips↗4
• carrots, pared, thinly sliced↗6
• medium onions, thinly sliced↗2
• distilled white vinegar↗1 cup
• olive oil↗1⁄4 cup
• chopped fresh ginger1⁄4 cup
• bay leaves↗2
• tablespoon salt, plus additional to taste↗1 tablespoon
• crushed red pepper flakes↗1⁄2 teaspoon
• vegetable oil↗1⁄4 cup
• red snapper fillets, skinless8
• fresh lime juice↗3 tablespoons
• fresh ground pepper↗

Step-by-step instructions

1. 1

   Heat the water, bell peppers, carrots, onions, vinegar, olive oil, ginger, bay leaves, 1 T. salt, and the red pepper flakes in large saucepan over high heat to boiloing. Reduce heat to medium-low and simmer covered until vegetables are crisp-tender, 7-10 minutes.

2. 2

   Meanwhile, heat vegetable oil in large skillet over medium-high heat until very hot. Brush fish with lime juice; season with salt and pepper. Brown fillets in batches in oil, about 1 minute each side. Transfer to large heatproof dish.

3. 3

   Pour hot vegetables over fish and let cool to room temperature, 1-1/2 hours. Remove bay leaves.

4. 4

   To serve, spoon some vegetables onto platter, place fish over vegetables, and top with remaining vegetables. Serve at room temperature.