Halibut in Escabeche

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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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

Directions

  1. 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.
  2. 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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