Snapper Scaloppine Escovitch - National Onion Association

Ingredients

• 4 red snapper fillets (6-8 ounces), skinless, boneless and cut into ½-inch thick slices
• 1 cup all-purpose flour, seasoned to taste with 1 tablespoon salt & 1 teaspoon pepper
• ½ cup olive oil
• 1 tablespoon minced fresh garlic
• 1 tablespoon minced fresh ginger root
• 2 bay leaves
• 2 bell peppers (red and green), cored, seeded & sliced into 1½-inch long very thin strips
• 1 medium red onion, peeled, cored & sliced into 1½-thick long very thin strips
• 1 large carrot, peeled, cut in 1½-inch planks & sliced into very thin strips
• 1 Scotch Bonnet (or Habañero) pepper, seeded & sliced into very thin strips *
• ½ cup water
• 1 large sprig fresh thyme, bruised on a cutting board with the side of a French knife
• ½ cup malt vinegar (Spanish sherry wine vinegar or cider vinegar work well also)
• The juice of 1 lime
• Salt, to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons non-pareil capers