marinated & pickled kingfish escabeche de serrucho

Ingredients For marinated & pickled kingfish escabeche de serrucho

• 8/10 lg

  king fish steaks, salted & dredged in flour
• 2 c

  canola oil for frying the fish
• ~~~~~escabeche sauce~~~~~~
• 3 lg

  sweet bell peppers one red and two green cut in strips
• 3 lg

  vidalia or sweet onion sliced in rings as if for onion rings
• 2 clove

  elephant garlic or regular garlic sliced thin
• 2 c

  olives pitted one cup black & one cup pimento stuffed green olives
• 2 Tbsp

  capers
• 8 clove

  fresh garlic mashed or put through a garlic press
• 1 1/2 c

  good virgin olive oil
• 1 lg

  carrot sliced real thin
• 3 sm

  cans tomato sauce
• 2 c

  white vinegar
• 3 sm

  cans tomato sauce such as hunt's or delmonte
• 1 lg

  lemon sliced thin in rounds
• 2 Tbsp

  chopped fine fresh curly parsley
• 1/2 c

  good white table wine
• 2 lg

  dried bay leaves
• 1 tsp

  dried oregano
• 2 sm

  packets goya sazon with saffron
• 1 Tbsp

  whole black peppercorns
• 1/2 tsp

  whole coriander
• 1/2 tsp

  dried rosemary
• 3 tsp

  salt and 1 teaspoon ground black pepper
• 1 c

  ketchup
• 1/2 tsp

  cayanne pepper or less to your liking