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Swordfish en Escabeche
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1/12 cups white vinegar
¾ cups water
1 teaspoon whole peppercorns
4 bay leaves
½ teaspoon salt
4 swordfish or shark steaks, rinsed and dried (5 to 6 ounces each)
Salt and freshly ground black pepper to taste
All-purpose flour for dredging
About ½ cup of vegetable oil
1 large onion, halved and thinly sliced
1 carrot, peeled and thinly sliced
½ red bell pepper, thinly sliced
1 serrano or jalapeno chile, halved and seeded
Bring the vinegar, water, peppercorns, bay leaves, and salt to a boil in a non-aluminum saucepan. Let cool.
Season the fish steaks with salt and pepper, and dredge in the flour, shaking off the excess. Heat the oil in a large skillet over medium-high heat. Add the fish, and fry until brown on both sides, turning once, 3 to 5 minutes. Drain on paper towels.
Arrange half of the sliced vegetables in a shallow earthenware dish. Place the fish fillets on top, and cover with the remaining vegetables. Pour the pickling liquid over the fish; cover the dish, and refrigerate overnight or up to 24 hours.
Concha y Toro wishes to thank Ruth Van Waerebeek-Gonzalez for the recipe, an excerpt from her book, The Chilean Kitchen.