Striped Bass Escabèche With Bell Peppers And Green Beans Recipes

STRIPED BASS EN ESCABECHE

Steps:

• In a shallow, oven proof dish, combine the water, lime juice, and salt. Turn the slices of fish in the mixture and leave to marinate for 1 hour in the refrigerator. Turn over once halfway through the marinating time. In a mortar and pestle or a coffee grinder, combine the peppercorns, coriander and cumin seeds, cloves, cinnamon, and allspice. Grind the spices to a powder. Add the garlic and pound to a paste with the spices. In a large saucepan, combine the spicegarlic paste with the vinegar, water, oregano, bay leaves, toasted whole cloves of garlic, salt, and sugar. Bring the mixture to a boil over medium high heat. Add the olive oil, red wine vinegar, and 1 1/4 cups water to the pan, and again bring it up to a boil. Set the escabeche aside, covered. Shake the fish slices dry. In a large skillet, heat the safflower oil until very hot. Fry the slices of bass
• for about 3 minutes on each side, then place on a serving platter and pour the hot escabeche mixture over them. Cover the dish and let marinate for 2 hours, at room temperature. When ready to serve, flake the fish and serve with some of the escabeche mixture.

STRIPED BASS ESCABèCHE WITH BELL PEPPERS AND GREEN BEANS

Steps:

• 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.