Escabeche

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_15046,00.html

Ingredients:

• Salt and pepper
• Flour, for dusting
• 3 pounds grouper or sea bass, skin off, cut into 4 to 5 ounce fillets
• Canola oil, for frying
• 1 red onion, julienne
• 2 red peppers, julienne
• 2 yellow peppers, julienne
• 1 carrot, peeled sliced in thin rounds
• 4 cloves garlic, sliced thin
• 1/4 jalapeno chile, minced
• 1 tablespoon ketchup
• 2 tablespoons red wine vinegar
• 2 bay leaves
• 1 teaspoon peppercorns
• 1 shot hot pepper sauce
• 2 avocados, peeled, pitted and sliced lengthwise into1/8-inch slices, tossed with lime juice and seasoned with salt

Directions:

• Season fish with salt and pepper, and dust with flour.
• Heat a skillet and add canola oil to it.
• Saute the fish until brown on both sides.
• Remove from the pan and place in a deep pan.
• Remove some of the canola oil from the saute pan, and lower the heat to low, add all the vegetables and cook until soft and translucent.
• Add the ketchup and cook 1 more minute.
• Remove from the heat and add all other ingredients, except the avocado.
• Cover the fish with all ingredients and allow to cool to room temperature.
• Cover and place in refrigerator for 2 days.
• Serve with avocado slices.