Escovitch

Ingredients

 * 4	med	Onions, peeled, sliced paper-thin
 * 2	lrg	Carrots, scraped, sliced paper-thin
 * 2	med	Green Peppers, cut into strips 1/4"
 * 2	med	Bay Leaf, crumbled
 * 1/2	tsp	Red Pepper, crushed
 * 1	tbl	Salt
 * Black Pepper, freshly ground
 * 1/2	cup	White Wine Vinegar
 * 6	tbl	Olive Oil
 * 2	cup	Cold water
 * 2	lb	Red Snapper, skinned, filleted

Directions

 * 1) 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.
 * 2) 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.
 * 3) 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.
 * 4) Pour the hot vinegar mixturee 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.