Halibut in Escabeche

TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 2 pounds skinless halibut filet, or other firm white fish
  • 1 cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons extra-virgin olive oil
  • 1 medium onion, sliced
  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 1 scotch bonnet or habanero pepper, halved (optional)
  • 2 cloves garlic, sliced
  • 4 sprigs fresh thyme
  • 2 fresh or dried bay leaves
  • 1/2 teaspoon whole black peppercorns
  • 1/2 teaspoon whole allspice
  • 1 cup malt vinegar
  • 1 cup water
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      Directions

      Cut the fish into 2-inch wide strips and pat them dry. Season the flour with salt and pepper, dredge the fish in it, and pat off any excess flour. Heat 3 tablespoons olive oil in a skillet over medium heat. Saute the fish until it is lightly browned on both sides, about 3 to 4 minutes per side. Drain on paper towels and then put the fish in one layer into a shallow glass dish.

      Drain the oil from the skillet, return it to medium heat, and add 3 tablespoons fresh olive oil. Add the onions, bell peppers, and scotch bonnet, if using, and cook until the vegetables begin to soften, about 5 minutes. Add the garlic, thyme, bay leaves, peppercorns, and allspice and cook for another 2 minutes. Pour in the vinegar and water and bring it to a boil. Spoon the vegetables and herbs over the fish and then add the vinegar sauce. Serve hot or let it cool to room temperature and refrigerate for at least 4 hours or overnight.

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