Pacific Black Cod Escabeche

Ingredients

3/4 cup olive oil, divided
2-3 red, yellow, and green bell peppers, seeded and julienned
1 white onion, julienned
1 carrot, julienned
1 habanero or scotch bonnet chili, seeded and minced
1 cup white or cider vinegar
3/4 pound pacific black cod fillets, pin bones removed, cut into 4 inch pieces
Salt and pepper
1/2 cup flour for dredging
1 bay leaf
6 allspice berries

Method

1 Heat 1/2 cup olive oil in a large sauté pan on medium high heat (do not be tempted to cut back on this amount of oil, it is needed for the marinade). Sauté the bell peppers, onion, carrot and chili until softened, 5-10 minutes. Stir in vinegar, remove from heat, and set aside.

2 Pat the fish fillets dry with a paper towel and sprinkle them on both sides with salt and pepper. Place flour on a plate and dredge the fillets in the flour on both sides. Heat remaining 1/4 cup of oil a frying pan on high heat. When the oil is hot (but not smoking), add the fish fillets to the pan. Cook on one side for 1-2 minutes, then flip and cook the other side for 1-2 minutes. Remove the fish from the pan when they are only half-cooked through, as the vinegar in the marinade will finish the cooking process.

3 Place the partially cooked fish fillets in a non-reactive dish, such as a ceramic or pyrex casserole dish. Spoon the vinegar vegetable mix over and around the fish. Refrigerate overnight. The fish will finish "cooking" in the acidic marinade and will become firmer. Bring to room temperature before serving.

Serve on a small plate, or on a crostini for an appetizer. Or add to a cheese taco (cheddar in softened corn tortilla) for a quick fish taco.

Will last several days in the refrigerator.

Serves 4-8.