Ingredients

• ½ red onion, sliced ¼ to ½ inch thick
• ½ fennel, sliced ¼ to ½ inch thick
• ½ yellow pepper, sliced ½ inch thick
• ½ green pepper, sliced ½ inch thick
• 1 vine ripe tomato, peeled and seeded, and cut into thin slices
• 2 tablespoons dry white wine
• ½ teaspoon liquid smoke
• 2 tablespoons white wine vinegar
• 2 tablespoons fennel fronds
• 4 4 to 5 ounce fillets of hog fish, skin on
• 2 tablespoons flour
• 2 tablespoons olive oil, plus ¼ cup
• Salt and pepper

Procedure

Wipe out the pan, and add ¼ cup olive oil, over medium low heat.  Add the red onion and fennel, and season with salt and pepper.  Sauté 4 minutes.  Add the yellow and green peppers, and sauté 5 minutes.  Add the wine, liquid smoke, and tomatoes, and simmer 1 minute.  Take off the heat, and add the white wine vinegar and fennel fronds.  Let come to room temperature.

Season the fish with salt and pepper on both sides, and dredge in the flour.  Shake off any excess.

Heat 2 tablespoons olive oil in a sauté pan on medium heat until it’s hot.  Sear the fish, flesh side down first, for 3 minutes.  Then flip the fish over and sear 1 to 2 minutes.  Depending on the size of your pan, you may need to do this in 2 batches.  Remove to a plate, and pour the escabeche sauce over it.