Boil the plantains for about 10-15 minutes just so the skin is easier to peel. Remove from the water, cool, and peel. Cut the plantains into ¼ inch piece
slices. Work quickly so they don’t turn brown.
In a large saute pan add the plantains (you can also pre-cook the plantain slices in salted water just until fork tender before adding to a pan with the
remaining ingredients), white vinegar, Champagne vinegar, sugar, green olives, black peppercorns, red onion, red and yellow bell peppers, Birds eye chilis, bay leaves, and season with salt to taste.
Allow the Escabeche to cook until the plantains and vegetables are soft and tender, about 20-25 minutes (this time may fluctuate if you pre-cook the plantains separately).
Heat a large grill pan over medium high to high heat and drizzle with olive oil. Score the fish on each side, about 3-4 slits each. Don’t run your knife too deep, just enough to expose the flesh.
Season the snapper on each side with salt and pepper. Make sure to season the belly as well.
Lay the snapper on the grill. Grill for about 10 minutes on each side or until the fish is completely cooked through.
Serve the Escabeche poured over the snapper.
