Name: The Secret Ingredient (Liquid Smoke): Smoky Hogfish And Pepper Escabeche Recipe
Cuisine: International
Ingredients: 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

Ingredients

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)

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

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