Escabeche
Ingredients
- 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
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