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Striped Bass Escabeche w/ Bell Peppers
1/2 cup dry white wine
1/4 cup white-wine vinegar
1/4 cup sherry vinegar
1/4 cup fresh orange juice
2 tablespoons firmly packed brown sugar
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon pickling spices
1 teaspoon salt
1/2 teaspoon dried hot red pepper flakes
1/2 cup drained brine-cured green olives -- pitted and halved
3 small red bell peppers -- cut into very thin
3 small yellow bell peppers -- cut into very thin
1 red onion -- cut into very thin
6 striped bass fillets with skin -- halved lengthwise
1/3 cup all-purpose flour
4 tablespoons olive oil
3/4 pound green beans -- trimmed
In a bowl combine marinade ingredients, stirring until brown sugar is
To marinade add olives, bell peppers, and onion. Season fish with salt and
per and in a bowl toss with flour to coat, shaking off excess. Line a
baking pan with paper towels. In a large heavy skillet heat 3 tablespoons
over moderately high heat until hot but not smoking and saute fish, 6
a time, turning once and adding remaining tablespoon oil to skillet as
ry, until golden on both sides and just cooked through, about 6 minutes.
fer fish as sauteed to paper-towel-lined pan to drain.
Transfer fish to a 13- by 9-inch shallow baking dish and pour marinade
over fish, spreading vegetables in one layer. Marinate fish, covered and
ed, at least 1 day and up to 3.
In a large saucepan of boiling salted water cook beans 3 minutes, or until
p-tender, and drain in a colander. Refresh beans under cold water and
Beans may be cooked 2 days ahead and chilled in a sealable plastic bag.
Remove fish from marinade mixture and add beans to dish, tossing to coat.
sfer mixture to a large deep platter and arrange fish on top.
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