Halibut in Escabeche

• 2 pounds skinless halibut filet, or other firm white fish
• 1 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 6 tablespoons extra-virgin olive oil
• 1 medium onion, sliced
• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• 1 scotch bonnet or habanero pepper, halved (optional)
• 2 cloves garlic, sliced
• 4 sprigs fresh thyme
• 2 fresh or dried bay leaves
• 1/2 teaspoon whole black peppercorns
• 1/2 teaspoon whole allspice
• 1 cup malt vinegar
• 1 cup water

1. Cut the fish into 2-inch wide strips and pat them dry.
2. Season the flour with salt and pepper, dredge the fish in it, and pat off any excess flour.
3. Heat 3 tablespoons olive oil in a skillet over medium heat.
4. Saute the fish until it is lightly browned on both sides, about 3 to 4 minutes per side.
5. Drain on paper towels and then put the fish in one layer into a shallow glass dish.
6. Drain the oil from the skillet, return it to medium heat, and add 3 tablespoons fresh olive oil.
7. Add the onions, bell peppers, and scotch bonnet, if using, and cook until the vegetables begin to soften, about 5 minutes.
8. Add the garlic, thyme, bay leaves, peppercorns, and allspice and cook for another 2 minutes.
9. Pour in the vinegar and water and bring it to a boil.
10. Spoon the vegetables and herbs over the fish and then add the vinegar sauce.
11. Serve hot or let it cool to room temperature and refrigerate for at least 4 hours or overnight.

filet, flour, kosher salt, extravirgin olive oil, onion, red bell pepper, green bell pepper, scotch, garlic, thyme, bay leaves, whole black peppercorns, whole allspice, malt vinegar, water

Taken from www.foodnetwork.com/recipes/tyler-florence/halibut-in-escabeche-recipe.html (may not work)