Bluefish Escabeche

• 13 cup flour
• Salt and freshly ground black pepper
• 6 small "snapper" bluefish fillets, about 2 pounds, or flounder fillets
• 2 tablespoons extra-virgin olive oil
• Juice of 2 lemons
• 1 cup finely chopped leeks
• 2 large garlic cloves, sliced
• 6 ripe plum tomatoes, sliced about 1/4 inch thick
• 2 tablespoons capers
• 1/2 cup pitted kalamata olives
• 1 tablespoon sherry vinegar
• 12 large fresh basil leaves, slivered

1. Season the flour with salt and pepper and spread it on a plate.
2. Dip the fish fillets in the flour to coat them lightly.
3. Heat the oil in a heavy non-stick skillet over medium-high heat.
4. Cook the fish a couple of minutes on each side until lightly browned.
5. Transfer to a shallow serving dish that will hold them in a single layer.
6. Drizzle with all but one tablespoon of the lemon juice.
7. Lower the heat and add the leeks and garlic to the skillet.
8. Cook over medium-low heat until they are tender.
9. Stir in the tomatoes and continue to cook about five minutes longer, just until the tomatoes have softened.
10. Remove from heat and stir in the capers and olives.
11. Spread this mixture evenly over the fish, sprinkle with the remaining lemon juice and vinegar and scatter the basil leaves on top.
12. Cover and set aside at room temperature up to three hours before serving, or refrigerate for six hours, then bring to room temperature.

flour, salt, snapper, extravirgin olive oil, lemons, leeks, garlic, tomatoes, capers, olives, sherry vinegar, basil

Taken from cooking.nytimes.com/recipes/5915 (may not work)