Escabeche
Ingredients
- 1 1/2 lb. swordfish steaks, skin and any dark flesh removed. Cut the steaks into uniform 2" x 3" pieces
- s&p
- juice of 2 limes
- 1 c. olive oil
- flour for dredging
- 1 large onions sliced into thin rings
- 1 green bell pepper sliced into this strips
- 1 red bell pepper sliced into thin strips
- 6 garlic cloves, crushed
- 8-10 large green Spanish olives, smashed to remove pits
- 2 bay leaves
- 1 c. white vinegar
- flour
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