Halibut in Escabeche

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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