Spicy Snapper Escabèche

• 3 3/4 cups white wine vinegar
• 3/4 cup sugar
• 10 large sprigs fresh thyme
• 3 tablespoons crushed allspice
• 5 medium carrots, thinly sliced
• 4 large garlic cloves, minced
• 4 to 6 Scotch bonnet chiles, halved and seeded
• Kosher salt
• 6 large celery ribs, peeled and sliced crosswise
• 2 red bell peppers, thinly sliced
• 2 red onions, thinly sliced
• 2 medium zucchini, halved lengthwise and sliced crosswise
• Vegetable oil, for frying
• Twenty 6-ounce firm white fish fillets with skin, such as Chilean sea bass or red snapper
• Freshly ground pepper

1. In a large nonreactive saucepan, simmer the first 7 ingredients with 6 tablespoons of salt and 1/4 cup of water for 5 minutes. Cover, remove from the heat and let stand for 20 minutes. Add the celery, bell peppers, onions and zucchini.
2. Meanwhile, in each of 2 large skillets, heat 1/4 inch of oil. Season the fish fillets with salt and pepper. Add the fillets in batches, skin side down, and cook over high heat until browned on 1 side, about 8 minutes. Turn the fish and cook until done, about 4 minutes. Reduce the heat if the oil gets too hot.
3. Divide the marinade and the fillets, skin side up, between 2 large deep platters. Scatter the vegetables around the fish. Set aside at room temperature to marinate for at least 1 hour and up to 6 hours. Serve at room temperature.

white wine vinegar, sugar, thyme, crushed allspice, carrots, garlic, scotch, kosher salt, celery, red bell peppers, red onions, zucchini, vegetable oil, white fish, freshly ground pepper

Taken from www.myrecipes.com/recipe/spicy-snapper-escabche (may not work)