Escabeche of Red Snapper

Yield:	1 servings
Categories:

1/2	c	Extra virgin olive oil
		Six; (6-ounce) red
		; snapper fillets
3	lg	Onions; sliced
1 1/2	tb	Minced fresh coriander
1 1/2	ts	Coriander seeds
1 1/2	ts	Saffron threads
1 1/2	tb	Green peppercorns
2		Oranges; Zest of
1	ts	Minced garlic
2		Red bell peppers; cored, seeded and
		; sliced
2		Orange bell peppers; cored, seeded and
		; sliced
2		Yellow bell peppers; cored, seeded and
		; sliced
2		Green bell peppers; cored, seeded and
		; sliced
3/4	c	Dry white wine
1		Orange; Juice of
1		Lemon; Juice of
6		Plum tomatoes; peeled, seeded and
		; cubed
		Salt and pepper
1/2	lb	Mussels; scrubbed well and
		; steamed, for
		; garnish, if desired