*  Exported from  MasterCook  *
          Striped Bass Escabeche With Bell Peppers And Green Beans
 Recipe By     : Gourmet August 1996
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beans & Peas                     Gourmet Magazine
                 Seafoods                         To Post
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***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 packed brown sugar
    2      tablespoons   fresh lemon juice
    2      tablespoons   extra-virgin olive oil
    1      tablespoon    pickling spices
    1      teaspoon      salt
      1/2  teaspoon      dried hot red pepper flakes
      1/2  cup           drained brine-cured green olives -- pitted and halved
    3      small         red bell peppers -- cut into very thin
                         -- rings
    3      small         yellow bell peppers -- cut into very thin
                         -- rings
    1                    red onion -- cut into very thin
                         -- rings
    6                    striped bass fillets with skin -- halved lengthwise
      1/3  cup           all-purpose flour
    4      tablespoons   olive oil
      3/4  pound         green beans -- trimmed
 Make marinade:
 In a bowl combine marinade ingredients, stirring until brown sugar is dissolved
 To marinade add olives, bell peppers, and onion.  Season fish with salt and pep
 per and in a bowl toss with flour to coat, shaking off excess.  Line a shallow 
 baking pan with paper towels.  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, turning once and adding remaining tablespoon oil to skillet as necessa
 ry, until golden on both sides and just cooked through, about 6 minutes.  Trans
 fer fish as sauteed to paper-towel-lined pan to drain.
 Transfer fish to a 13- by 9-inch shallow baking dish and pour marinade mixture 
 over fish, spreading vegetables in one layer.  Marinate fish, covered and chill
 ed, at least 1 day and up to 3.
 In a large saucepan of boiling salted water cook beans 3 minutes, or until cris
 p-tender, and drain in a colander.  Refresh beans under cold water and drain.  
 Beans may be cooked 2 days ahead and chilled in a sealable plastic bag.
 Remove fish from marinade mixture and add beans to dish, tossing to coat.  Tran
 sfer mixture to a large deep platter and arrange fish on top.
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