Striped Bass Escabeche with Bell Peppers & Green Beans

Name: Striped Bass Escabeche with Bell Peppers and Green Beans
Yield: 4
Cuisine: Fusion
Ingredients: white wine; white wine vinegar; sherry vinegar; orange juice; brown sugar; lemon juice; olive oil, extra-virgin; pickling spices; salt; red pepper flakes; green olives; sweet red bell peppers; sweet yellow bell peppers; red onion; bass fillets; flour; olive oil; green beans

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

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.