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1
Place lemon in a small bowl and microwave for a few minutes to release the essential oils.
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2
The lemon will be hot coming from the microwave, so set aside until it is just cool enough to handle.
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3
Heat the olive oil over medium-high heat in a medium saute pan, and saute the red, yellow and green bell peppers.
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4
Add the red onion and the chili flakes and saute until they begin to soften.
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5
In a blender, puree stewed tomatoes, balsamic vinegar, and hot sauce.
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6
Leaving the blender running squeeze the lemon juice from the micro-waved lemon (after removing seeds) through the feed opening.
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7
Transfer this mixture to the pan of peppers and onion and cook over medium heat, allowing to reduce by half.
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8
Remove from heat and let cool to room temperature.
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9
Heat the oil in the deep-fryer to 375 degrees F, or as directed in the manufacturer's instructions for similar foods.
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10
Combine flour, salt, black pepper, and garlic powder and dredge the snapper and grouper fillets in this mixture, shaking off any excess.
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11
Deep-fry the fish until golden brown, and remove to paper towels to drain.
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12
Arrange the fish along each side of a long platter and spoon the escabeche down the middle.
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13
Garnish with scallions.
