Escabeche de Pescado

Description
This recipe is for 4 serves.

Ingredients

 * 1-1/2 cups White Vinegar
 * 3/4 cup water
 * 1 teaspoon whole peppercorns
 * 4 Bay Leaves
 * 1/2 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 1/2 cup of Vegetable Oil
 * 1 large onion, halved and thinly sliced
 * 1 carrot, peeled and thinly sliced
 * 1/2 red Bell Pepper, thinly sliced
 * 1 serrano or jalapeno chile, halved and seeded

Directions

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