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Striped Bass Escabeche with Bell Peppers and Green Beans Recipe
Serves 6
Ingredients: Marinade Ingredients:
1/2 cup dry white wine
1/4 cup white-wine vinegar
1/4 cup sherry vinegar
1/4 cup fresh orange juice
2 tbsp firmly packed brown sugar
2 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil
1 tbsp pickling spices
1 tsp salt
1/2 tsp dried hot red pepper flakes
Additional Ingredients:
1/2 cup drained brine-cured green olives, pitted and halved
3 small red bell peppers, cut into very thin, rings
3 small yellow bell peppers, cut into very thin, rings
1 red onion, cut into very thin, rings
Fish Ingredients:
6 striped bass fillets with skin, halved lengthwise
1/3 cup all-purpose flour
4 tbsp olive oil
3/4 lb green beans, trimmed
Instructions: 1. In a bowl combine marinade ingredients, stirring until brown sugar is dissolved. To marinade add olives, bell peppers, and onion.
2. Season fish with salt and pep per and in a bowl toss with flour to coat, shaking off excess.
3. Line a shallow baking pan with paper towels.
4. In a large heavy skillet heat 3 tablespoons oil over moderately high heat until hot but not smoking and saute fish, 6 pieces at a time, turning once and adding remaining tablespoon oil to skillet as necessa ry, until golden on both sides and just cooked through, about 6 minutes.
5. Transfer fish as sauteed to paper-towel-lined pan to drain.
6. Transfer fish to a 13- by 9-inch shallow baking dish and pour marinade mixture over fish, spreading vegetables in one layer.
7. Marinate fish, covered and chilled, at least 1 day and up to 3. In a large saucepan of boiling salted water cook beans 3 minutes, or until cris p-tender, and drain in a colander.
8. Refresh beans under cold water and drain.
9. Beans may be cooked 2 days ahead and chilled in a sealable plastic bag.
10. Remove fish from marinade mixture and add beans to dish, tossing to coat.
11. Transfer mixture to a large deep platter and arrange fish on top.
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