- 4 medium onions, peeled, sliced paper-thin
- 2 large carrots, scraped, sliced paper-thin
- 2 medium green peppers, cut into strips ¼"
- 2 medium bay leaf, crumbled
- ½ tsp red pepper, crushed
- 1 tbsp salt
- black pepper, freshly ground
- ½ cup white wine vinegar
- 6 tbsp olive oil
- 2 cups cold water
- 2 lb red snapper, skinned, filleted
- Combine onions, carrots, green peppers, bay leaves, red pepper, salt, and a few grindings of black pepper in a 3- to 4-quart enameled or stainless- steel saucepan. Pour in the vinegar, 2 tablespoons of the oil and the water, and bring to a boil over high heat. Reduce the heat to low, cover tightly, and simmer for 20 minutes, or until the vegetables are tender but not falling apart.
- Meanwhile, pour the remaining 4 tablespoons of oil into a heavy 10- to 12- inch skillet and heat over moderate heat until a light haze forms above it.
- Add a few fillets at a time, and cook them for 2 or 3 minutes on each side, or until delicately brown. As they brown, transfer the fillets to a large, shallow heatproof serving dish.
- Pour the hot vinegar mixture over the fish, arranging the vegetables evenly and attractively on top. Serve immediately or cool to room temperature, cover tightly, and refrigerate until thoroughly chilled.