Escabeche of Red Snapper

Name: Escabeche of Red Snapper
Ingredients: 1/2 cup extra virgin olive oil; Six (6-ounce) red snapper fillets; 3 large onions, sliced; 1 1/2 tablespoons minced fresh coriander; 1 1/2 teaspoons coriander seeds; 1 1/2 teaspoons saffron threads; 1 1/2 tablespoons green peppercorns; Zest of 2 oranges; 1 teaspoon minced garlic; 2 red bell peppers, cored, seeded and sliced; 2 orange bell peppers, cored, seeded and sliced; 2 yellow bell peppers, cored, seeded and sliced; 2 green bell peppers, cored, seeded and sliced; 3/4 cup dry white wine; Juice of 1 orange; Juice of 1 lemon; 6 plum tomatoes, peeled, seeded and cubed; Salt and pepper; 1/2 pound mussels, scrubbed well and steamed, for garnish, if desired