Escabeche de Peixe (Fish Escabeche With Peppers, Cumin, and Cilantro)

Ingredients

• ½ cup all-purpose flour
• ½ cup extra-virgin olive oil, plus more for shallow-frying
• 1 pound skinless red snapper fillets, sliced into 1-by-3-inch pieces
• 2 teaspoons kosher salt
• ⅛ teaspoon freshly ground black pepper
• ¾ cup white wine vinegar or white vinegar
• ½ medium onion, thinly sliced
• ½ cup plus ¼ cup olive oil, divided
• ½ cup cilantro, roughly chopped