Striped Bass Escabeche with Bell Peppers & Green Beans
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
white wine
dry |
*
|
| ¼ | cup |
white wine vinegar
|
|
| ¼ | cup |
sherry vinegar
|
|
| ¼ | cup |
orange juice
fresh |
|
| 2 | tablespoons |
brown sugar
firmly packed |
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | tablespoon |
pickling spices
|
*
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
red pepper flakes
hot |
|
| ½ | cup |
green olives
drained, pitted and halved |
*
|
| 3 | small |
sweet red bell peppers
cut into very thin rings |
|
| 3 | small |
sweet yellow bell peppers
cut into very thin rings |
*
|
| 1 | each |
red onion
cut into very thin rings |
|
| 6 | each |
bass fillets
striped, with skin, halved lengthwise |
* |
| ⅓ | cup |
all-purpose flour
|
|
| 4 | tablespoons |
olive oil
|
|
| ¾ | pound |
green beans
trimmed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
white wine
dry |
*
|
| 59 | ml |
white wine vinegar
|
|
| 59 | ml |
sherry vinegar
|
|
| 59 | ml |
orange juice
fresh |
|
| 3E+1 | ml |
brown sugar
firmly packed |
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
pickling spices
|
*
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
red pepper flakes
hot |
|
| 118 | ml |
green olives
drained, pitted and halved |
*
|
| 3 | small |
sweet red bell peppers
cut into very thin rings |
|
| 3 | small |
sweet yellow bell peppers
cut into very thin rings |
*
|
| 1 | each |
red onion
cut into very thin rings |
|
| 6 | each |
bass fillets
striped, with skin, halved lengthwise |
* |
| 79 | ml |
all-purpose flour
|
|
| 6E+1 | ml |
olive oil
|
|
| 340.2 | g |
green beans
trimmed |
|
Directions
Make marinade: In a bowl combine marinade ingredients, stirring until brown sugar is dissolved .
To marinade add olives, bell peppers, and onion.
Season fish with salt and pep per and in a bowl toss with flour to coat, shaking off excess.
Line a shallow baking pan with paper towels.
In a large heavy skillet heat 3 tablespoons oil over moderately high heat until hot but not smoking and sauté fish, 6 pieces at a time, turning once and adding remaining tablespoon oil to skillet as necessary, until golden on both sides and just cooked through about 6 minutes.
Trasfer fish as sautéed to paper-towel-lined pan to drain.
Transfer fish to a 13- by 9-inch shallow baking dish and pour marinade mixture over fish, spreading vegetables in one layer. Marinate fish, covered and chilled, at least 1 day and up to 3.
In a large saucepan of boiling salted water cook beans 3 minutes, or until crisp-tender, and drain in a colander. Refresh beans under cold water and drain. 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. Transfer mixture to a large deep platter and arrange fish on top.
