Escabeche de Pescado

== Description ==
This recipe is for 1 servings
== Ingredients ==
* 1½ cups white vinegar
* ¾ cup water
* 1 teaspoon whole peppercorns
* 4 bay leaves
* ½ teaspoon salt
* 4 swordfish or shark steaks, rinsed and dried (5 to 6 ounces each)
* freshly ground black pepper, to taste
* all-purpose flour for dredging
* about ½ cup of vegetable oil
* 1 large onion, halved and thinly sliced
* 1 carrot, peeled and thinly sliced
* ½ red bell pepper, thinly sliced
* 1 serrano or jalapeño chile, halved and seeded 
		
== Directions ==
# Bring the vinegar, water, peppercorns, bay leaves, and salt to a boil in a non-aluminum saucepan.
# Let cool.
# Season the fish steaks with salt and pepper, and dredge in the flour, shaking off the excess.
# Heat the oil in a large skillet over medium-high heat.
# Add the fish, and fry until brown on both sides, turning once, 3 to 5 minutes.
# Drain on paper towels.
# Arrange half of the sliced vegetables in a shallow earthenware dish.
# Place the fish fillets on top, and cover with the remaining vegetables.
# Pour the pickling liquid over the fish; cover the dish, and refrigerate overnight or up to 24 hours.
Category:Chile pepper Recipes
Category:Chilean Meat Dishes
Category:Swordfish Recipes
Category:White vinegar Recipes
Category:Shark Recipes
Category:Onion Recipes
Category:Carrot Recipes
Category:Red bell pepper Recipes
Category:Serrano pepper Recipes
Category:Jalapeno pepper Recipes