Halibut in Escabeche

Ingredients

• 0.5 teaspoon peppercorns whole black
• 1 cup flour all-purpose
• 2  bay leaves fresh
• 4 sprigs thyme leaves fresh
• 2 cloves garlic sliced
• 1  bell pepper green cut into strips
• 1  habanero pepper halved
• 2 pounds halibut filet skinless white firm
• 6 servings kosher salt and pepper black freshly ground
• 1 cup malt vinegar 
• 6 tablespoons olive oil extra-virgin
• 1 medium onion sliced
• 1  bell pepper red cut into strips
• 1 cup water 
• 0.5 teaspoon allspice whole

Equipment

• frying pan
• paper towels

Directions

1. Cut the fish into 2-inch wide strips and pat them dry. Season the flour with salt and pepper, dredge the fish in it, and pat off any excess flour.
2. Heat 3 tablespoons olive oil in a skillet over medium heat.
3. Saute the fish until it is lightly browned on both sides, about 3 to 4 minutes per side.
4. Drain on paper towels and then put the fish in one layer into a shallow glass dish.
5. Drain the oil from the skillet, return it to medium heat, and add 3 tablespoons fresh olive oil.
6. Add the onions, bell peppers, and scotch bonnet, if using, and cook until the vegetables begin to soften, about 5 minutes.
7. Add the garlic, thyme, bay leaves, peppercorns, and allspice and cook for another 2 minutes.
8. Pour in the vinegar and water and bring it to a boil. Spoon the vegetables and herbs over the fish and then add the vinegar sauce.
9. Serve hot or let it cool to room temperature and refrigerate for at least 4 hours or overnight.