Striped Bass Escabeche With Bell Peppers And Green Beans
Recipe By : Gourmet Magazine, Aug 1996
Serving Size : 6 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For Marinade:
1/2 c Dry white wine
1/4 c White-wine vinegar
1/4 c Sherry vinegar
1/4 c Fresh orange juice
2 tb Brown sugar -- firmly packed
2 tb Fresh lemon juice
2 tb Extra-virgin olive oil
1 tb Pickling spices
1 ts Salt
1/2 ts Dried hot red pepper flakes
1/2 c Brine-cured green olives --
- drained, pitted, and halved
3 sm Red bell peppers -- cut into
- very thin rings
3 sm Yellow bell peppers -- cut
- into very thin rings
1 Red onion -- cut into very
- thin rings
6 Striped bass fillets with
- skin -- halved lengthwise
1/3 c All-purpose flour
4 tb Olive oil
3/4 lb Green beans -- trimmed
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 pepper 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 tb oil over moderately high heat until hot but not
smoking and saute fish, 6 pieces at a time, turning once and adding
remaining 1 tb oil to skillet as necessary, until golden on both
sides and just cooked through, about 6 minutes. Transfer fish as
sauteed to paper-towel-lined pan to drain.
Transfer fish to a 13x9" 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.
