Pescao en Escabeche (Maricel E. Presillaandapos;s Fish with Escabeche Sauce)

SERVES 6

INGREDIENTS

6 (8-oz.) swordfish steaks, cut ½″ thick
12 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
2 cups flour
1 cup extra-virgin olive oil
4 bay leaves
2 large green bell peppers, stemmed, seeded, and cut into ¼″-thick rings
1 large yellow onion, cut into ¼″-thick rings
2 cups distilled white vinegar

INSTRUCTIONS

1. Rub fish with half the garlic, and season with salt and pepper on both sides; let sit for 20 minutes. Place flour in a shallow plate, and dredge each fish steak in flour to coat, shaking to remove excess.

2. Heat oil in a 12″ skillet over medium-high heat. Working in batches, add fish steaks, and cook, turning once, until browned on both sides and cooked through, about 5 minutes. Using a slotted spoon, transfer fish steaks to a serving bowl or platter; set aside. Add remaining garlic to oil, and cook, stirring, until golden brown, about 1 minute. Add bay leaves, peppers, and onion, and cook, stirring, until softened, about 4 minutes. Add vinegar, and bring to a boil; cook for 2 minutes. Pour over fish steaks and let sit at room temperature for 1 hour before serving.

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