Escabeche de Pescado

Description
This recipe is for 1 servings

Ingredients

 * 1½ cups white vinegar
 * ¾ cup water
 * 1 teaspoon whole peppercorns
 * 4 bay leaves
 * ½ teaspoon salt
 * 4 swordfish or shark steaks, rinsed and dried (5 to 6 ounces each)
 * freshly ground black pepper, to taste
 * all-purpose flour for dredging
 * about ½ cup of vegetable oil
 * 1 large onion, halved and thinly sliced
 * 1 carrot, peeled and thinly sliced
 * ½ red bell pepper, thinly sliced
 * 1 serrano or jalapeño chile, halved and seeded

Directions

 * 1) Bring the vinegar, water, peppercorns, bay leaves, and salt to a boil in a non-aluminum saucepan.
 * 2) Let cool.
 * 3) Season the fish steaks with salt and pepper, and dredge in the flour, shaking off the excess.
 * 4) Heat the oil in a large skillet over medium-high heat.
 * 5) Add the fish, and fry until brown on both sides, turning once, 3 to 5 minutes.
 * 6) Drain on paper towels.
 * 7) Arrange half of the sliced vegetables in a shallow earthenware dish.
 * 8) Place the fish fillets on top, and cover with the remaining vegetables.
 * 9) Pour the pickling liquid over the fish; cover the dish, and refrigerate overnight or up to 24 hours.