Food Network: Halibut in Escabeche

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Halibut in Escabeche
Recipe courtesy Tyler Florence

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

Instructions
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.