The Secret Ingredient (Liquid Smoke): Smoky Hogfish and Pepper Escabeche Recipe

Ingredients (13)

• 1/2 red onion, sliced 1/4- to 1/2-inch thick
• 1/2 fennel, sliced 1/4- to 1/2-inch thick
• 1/2 yellow pepper, sliced 1/2-inch thick
• 1/2 green pepper, sliced 1/2-inch thick
• 1 vine ripe tomato, peeled and seeded, and cut into thin slices
• 2 tablespoons dry white wine
• 1/2 teaspoon liquid smoke
• 2 tablespoons white wine vinegar
• 2 tablespoons fennel fronds
• 4 fillets of hogfish, skin on (4 to 5 ounces each)
• 2 tablespoons flour
• 2 tablespoons olive oil, plus 1/4 cup
• Salt and pepper