The Secret Ingredient (Liquid Smoke): Smoky Hogfish And Pepper Escabeche Recipe

• 1/2 red onion, sliced 1/4- to 1/2-inch thick
• 1/2 fennel, sliced 1/4- to 1/2-inch thick
• 1/2 yellow pepper, sliced 1/2-inch thick
• 1/2 green pepper, sliced 1/2-inch thick
• 1 vine ripe tomato, peeled and seeded, and cut into thin slices
• 2 tablespoons dry white wine
• 1/2 teaspoon liquid smoke
• 2 tablespoons white wine vinegar
• 2 tablespoons fennel fronds
• 4 fillets of hogfish, skin on (4 to 5 ounces each)
• 2 tablespoons flour
• 2 tablespoons olive oil, plus 1/4 cup
• Salt and pepper

1. Wipe out the pan, and add 1/4 cup olive oil, over medium low heat. Add the red onion and fennel, and season with salt and pepper. Saute 4 minutes. Add the yellow and green peppers, and saute 5 minutes. Add the wine, liquid smoke, and tomatoes, and simmer 1 minute. Take off the heat, and add the white wine vinegar and fennel fronds. Let come to room temperature.
2. Season the fish with salt and pepper on both sides, and dredge in the flour. Shake off any excess.

red onion, fennel, yellow pepper, green pepper, tomato, white wine, liquid smoke, white wine vinegar, fennel fronds, flour, olive oil, salt

Taken from www.seriouseats.com/recipes/2009/10/liquid-smoke-smoky-hogfish-and-pepper-escabeche.html (may not work)