Food Network: Halibut in Escabeche

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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.