6 fillets of red snapper
7 tbsp. olive or corn oil
Salt
Freshly ground pepper
1 1/2 tbsp. red wine or cider vinegar
1 sm. onion, very finely chopped
1 shallot, very finely chopped
1 clove garlic, mashed
1/2 tsp. freshly grated orange rind
1/2 tsp. freshly grated lemon rind
2 tbsp. parsley, coarsely chopped
1 1/2 tsp. paprika
1/8 tsp. cayenne pepper
Lemon slices
Parsley sprigs

Barely heat a skillet large enough to hold the fish fillets. Add 1 tablespoon of the oil, then the snapper fillets and cook them over very low heat until resistant to the touch. Put the lid on during the last 2 minutes of cooking to firm up the centers of the fillets.

While the fish cooks, put the remaining oil in the blender and add the salt, pepper, vinegar, onion, shallot, garlic, orange and lemon rind, parsley, paprika, and cayenne. Blend well and correct the seasoning.

Pour 1/2 of the dressing into a glass baking dish. Add the warm fish and pour the remainder of the dressing over it. Cover the dish with plastic wrap and let marinate for 24 hours in the refrigerator.

Bring back to room temperature before serving. Place fillets on individual plates; spoon the marinade over them and decorate with a lemon slice and some of the parsley sprigs. Makes 6 servings.