Escabeche

• 3 12 lbs swordfish or 3 12 lbs fresh tuna, cut into 1/2-inch slices
• 1 cup all-purpose flour
• 1 12 cups olive oil
• 2 large onions, sliced
• 2 large green peppers, sliced
• 1 large red pepper, sliced
• 1 cup pimento stuffed olive, sliced
• 12 cup capers
• 1 tablespoon salt
• 12 teaspoon pepper
• 12 teaspoon paprika
• 12 cup olive oil
• 12 cup apple cider vinegar, to cover above ingredients

1. Dredge the fish slices through flour.
2. Fry them at medium-high heat.
3. Place them on layers of paper towels to drain.
4. Saute sliced onions & peppers in the same oil as the fish (strain the oil first, if necessary).
5. Place the fish, sauteed onions, peppers, olives, capers, salt, pepper and paprika in a glass or ceramic bowl only.
6. DO NOT USE STAINLESS STEEL!
7. Cover the ingredients with equal parts olive oil and apple cider vinegar.
8. Refrigerate overnight.
9. Keeps for 7 days or more.

swordfish, flour, olive oil, onions, green peppers, red pepper, pimento stuffed olive, capers, salt, pepper, paprika, olive oil, apple cider vinegar

Taken from www.food.com/recipe/escabeche-138030 (may not work)