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Striped Bass Escabeche With Bell Peppers And Green Beans

Striped Bass Escabeche With Bell Peppers And Green Beans comes together with White Wine Vinegar, Sherry Vinegar, Fresh Orange Juice, Firmly Packed Brown Sugar, and Fresh Lemon Juice. Keep it handy for the next time you cook it.

Ingredients

• 1/4 cup
• 1/4 cup
• 1/4 cup
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 1 tsp
• 1/2 tsp
• 1/3 cup
• 4 tbsp
• 3/4 lb

Method (preview)

1. 1

   In a bowl combine marinade ingredients, stirring until brown sugar is dissolved

2. 2

   To marinade add olives, bell peppers, and onion.

3. 3

   Season fish with salt and pep per and in a bowl toss with flour to coat, shaking off excess.

4. 4

   Line a shallow baking pan with paper towels.

5. 5

   In a large heavy skillet heat 3 tablespoons oil over moderately high heat until hot but not smoking and saute fish, 6 pieces at a time, turning once and adding remaining tablespoon oil to skillet as necessa ry, until golden on both sides and just cooked through, about 6 minutes.

6. 6

   Trans fer fish as sauteed to paper-towel-lined pan to drain.

7. 7

   Transfer fish to a 13- by 9-inch shallow baking dish and pour marinade mixture over fish, spreading vegetables in one layer.

8. 8

   Marinate fish, covered and chill ed, at least 1 day and up to 3.

9. 9

   In a large saucepan of boiling salted water cook beans 3 minutes, or until cris p-tender, and drain in a colander.

10. 10

    Refresh beans under cold water and drain.

11. 11

    Remove fish from marinade mixture and add beans to dish, tossing to coat.

12. 12

    Tran sfer mixture to a large deep platter and arrange fish on top.