Fish Escabeche

Total Time: 54 mins Preparation Time: 30 mins Cook Time: 24 mins

Ingredients

• Servings: 4
• 2 -3 lbs firm fish fillets
• 1/2 cup all-purpose flour
• olive oil
• 2 large onions, sliced
• 4 garlic cloves, thinly sliced
• 1 jalapeno pepper, seeded and thinly sliced
• 1 bell pepper, cut up
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 12 whole black peppercorns
• 1/2 teaspoon salt
• 1/2 cup wine vinegar
• 1 -2 lemon, sliced
• 1/2 cup green olives, cut in half

Recipe

• 1 season the fish with your favorite seasonings and dredge in flour to lightly coat.
• 2 in a large skillet, heat 2-3 tbsp of the oil over medium heat.
• 3 fry the fish in batches 'til golden on both sides and almost, but not quite, cooked through. remove and drain on paper towels.
• 4 in another skillet, heat 3 tbsp of oil over medium heat.
• 5 add the onions, garlic, peppers, bay leaves, thyme, peppercorns, salt.
• 6 cook, stirring occasionally until the onions are soft, 8 to 10 minutes.
• 7 remove the onion mixture from the heat and add the vinegar. stir to combine and let cool.
• 8 lay the fish (in one layer if possible) in a glass or glazed ceramic dish. cover with lemons slices and olives.
• 9 pour the cooled mixture over the fish, cover tightly, and refrigerate at least 12 and up to 24 hours. eat cold.