LibreRecipes

Striped Bass Escabèche with Bell Peppers and Green Beans

Rating

For marinade

1/2 cup dry white wine

white-wine 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 such as picholines, pitted and halved

3 small red bell peppers, cut into very thin rings

3 small yellow bell peppers, cut into very thin rings

1 red onion, cut into very thin rings

6 striped bass fillets with skin (about 21/4 pounds total), halved lengthwise

1/3 cup all-purpose flour

4 tablespoons olive oil

3/4 pound green beans, trimmed

*available at specialty foods shops and some supermarkets

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 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. Transfer 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.