Striped Bass Escabeche with Bell Peppers and Green Beans

Directions

1. 1

   FOR MARINADE*** 1/2 cup dry white wine 1/4 cup white-wine vinegar 1/4 cup sherry vinegar 1/4 cup fresh orange juice 2 tablespoons firmly pac

2. 2

   To marinade add olives, bell peppers, and onion

3. 3

   Season fish with salt and pep per and in a bowl toss with flour to coat, shaking off excess

4. 4

   Line a shallow baking pan with paper towels

5. 5

   In a large heavy skillet heat 3 tablespoons oil over moderately high heat until hot but not smoking and saute fish, 6 pieces at a time, turn

6. 6

   Trans fer fish as sauteed to paper-towel-lined pan to drain

7. 7

   Transfer fish to a 13- by 9-inch shallow baking dish and pour marinade mixture over fish, spreading vegetables in one layer

8. 8

   Marinate fish, covered and chill ed, at least 1 day and up to 3