Food Network: Escabeche

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Escabeche
Recipe courtesy Michelle Bernstein

Ingredients
Salt and pepper
Flour, for dusting
3 pounds grouper or sea bass, skin off, cut into 4 to 5 ounce fillets
Canola oil, for frying
1 red onion, julienne
2 red peppers, julienne
2 yellow peppers, julienne
1 carrot, peeled sliced in thin rounds
4 cloves garlic, sliced thin
1/4 jalapeno chile, minced
1 tablespoon ketchup
2 tablespoons red wine vinegar
2 bay leaves
1 teaspoon peppercorns
1 shot hot pepper sauce

2 avocados, peeled, pitted and sliced lengthwise into1/8-inch slices, tossed with lime juice and
seasoned with salt

Directions
Season fish with salt and pepper, and dust with flour. Heat a skillet
and add canola oil to it. Saute the fish until brown on both sides. Remove from the pan and place in
a deep pan.
Remove some of the canola oil from the saute pan, and lower the heat to low, add all the vegetables
and cook until soft and translucent. Add the ketchup and cook 1 more minute.
Remove from the heat and add all other ingredients, except the avocado. Cover the fish with all
ingredients and allow to cool to room temperature. Cover and place in refrigerator for 2 days. Serve
with avocado slices.