Marinated Fish (Escabeche)

• 1 (3 lb.) swordfish, cut into slices
• 1 c. flour
• 1 c. olive oil
• 2 sliced onions
• 2 green peppers, sliced
• 1 c. stuffed olives
• 1/2 c. capers
• 1 tsp. salt
• 1/2 tsp. whole black pepper
• 1/2 tsp. paprika
• olive oil and vinegar as required

1. Coat the fish pieces all over with flour.
2. Heat oil in skillet and when hot, fry the fish pieces.
3. Remove fish and set aside, then fry the sliced onions and peppers in the same skillet.
4. In a crock or other vessel, combine the fish pieces, onion and peppers, the capers, salt, pepper, paprika and olives.
5. Cover with equal amounts of oil and vinegar.
6. Close tightly and allow to marinate for a week or more before serving.
7. Serves 6 to 8.

swordfish, flour, olive oil, onions, green peppers, olives, capers, salt, black pepper, paprika, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=931456 (may not work)