Smoky Hogfish and Pepper Escabeche

Ingredients

• ½ red onion, sliced ¼ to ½ inch thick
• ½ fennel, sliced ¼ to ½ inch thick
• ½ yellow pepper, sliced ½ inch thick
• ½ green pepper, sliced ½ inch thick
• 1 vine ripe tomato, peeled and seeded, and cut into thin slices
• 2 tablespoons dry white wine
• ½ teaspoon liquid smoke
• 2 tablespoons white wine vinegar
• 2 tablespoons fennel fronds
• 4 4 to 5 ounce fillets of hog fish, skin on
• 2 tablespoons flour
• 2 tablespoons olive oil, plus ¼ cup
• Salt and pepper

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