Marinated Red Snapper

• 2 cups water
• 4 small red bell peppers, cut into strips
• 4 small green bell peppers, cut into strips
• 6 carrots, pared, thinly sliced
• 2 medium onions, thinly sliced
• 1 cup distilled white vinegar
• 1/4 cup olive oil
• 1/4 cup chopped fresh ginger
• 2 bay leaves
• 1 tablespoon salt, plus additional to taste
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup vegetable oil
• 8 (6 ounce) red snapper fillets, skinless
• 3 tablespoons fresh lime juice
• fresh ground pepper

1. Heat the water, bell peppers, carrots, onions, vinegar, olive oil, ginger, bay leaves, 1 T. salt, and the red pepper flakes in large saucepan over high heat to boiloing. Reduce heat to medium-low and simmer covered until vegetables are crisp-tender, 7-10 minutes.
2. Meanwhile, heat vegetable oil in large skillet over medium-high heat until very hot. Brush fish with lime juice; season with salt and pepper. Brown fillets in batches in oil, about 1 minute each side. Transfer to large heatproof dish.
3. Pour hot vegetables over fish and let cool to room temperature, 1-1/2 hours. Remove bay leaves.
4. To serve, spoon some vegetables onto platter, place fish over vegetables, and top with remaining vegetables. Serve at room temperature.

water, red bell peppers, green bell peppers, carrots, onions, white vinegar, olive oil, fresh ginger, bay leaves, salt, red pepper, vegetable oil, red snapper, lime juice, fresh ground pepper

Taken from www.food.com/recipe/marinated-red-snapper-356904 (may not work)