Christmas Escabeche

1Season the fish fillets with salt and let them sit for 10 minutes. Pat them dry with paper towels.

2Dredge the fillets in flour, shaking off any excess.

3Heat olive oil (½ cup) in a large pan over medium heat. Fry the fish until golden brown on both sides. Transfer to a plate and set aside.

4In the same pan, sauté the onion (1), red bell pepper, (1) and green bell pepper (1) until softened.

5Add white vinegar (1 cup), sugar (½ cup), raisins (½ cup), green olives (¼ cup), capers (¼ cup), bay leaf (1), paprika (1 tsp), and black pepper to the pan. Stir well and bring to a simmer for 5 minutes.

6Place the fried fish in a shallow dish and pour the vinegar mixture over the fish. Cover and let it marinate in the refrigerator for at least 4 hours or overnight.

7Serve the Christmas escabeche chilled, garnished with additional olives and capers (¼ cup) if desired. Enjoy this delightful holiday dish!