Striped Bass Escabèche with Bell Peppers and Green Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. Make marinade:
2. In a bowl combine marinade ingredients, stirring until brown sugar is dissolved.
3. 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.
4. 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.
5. 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.
6. 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.
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