- For marinade
- 1/2 cup dry white wine
- white-wine vinegar
- 1/4 cup fresh orange juice
- 2 tablespoons firmly packed brown sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon pickling spices
- 1 teaspoon salt
- 1/2 teaspoon dried hot red pepper flakes
- 1/2 cup drained brine-cured green olives such as picholines, pitted and halved
- 3 small red bell peppers, cut into very thin rings
- 3 small yellow bell peppers, cut into very thin rings
- 1 red onion, cut into very thin rings
- 6 striped bass fillets with skin (about 21/4 pounds total), halved lengthwise
- 1/3 cup all-purpose flour
- 4 tablespoons olive oil
- 3/4 pound green beans, trimmed
- available at specialty foods shops and some supermarkets
- Make marinade:
- In a bowl combine marinade ingredients, stirring until brown sugar is dissolved.
- To marinade add olives, bell peppers, and onion. Season fish with salt and pepper and in a bowl toss with flour to coat, shaking off excess. Line a shallow baking pan with paper towels. In a large heavy skillet heat 3 tablespoons oil over moderately high heat until hot but not smoking and sauté fish, 6 pieces at a time, turning once and adding remaining tablespoon oil to skillet as necessary, until golden on both sides and just cooked through, about 6 minutes. Transfer fish as sautéed to paper-towel-lined pan to drain.
- Transfer fish to a 13- by 9-inch shallow baking dish and pour marinade mixture over fish, spreading vegetables in one layer. Marinate fish, covered and chilled, at least 1 day and up to 3.
- In a large saucepan of boiling salted water cook beans 3 minutes, or until crisp-tender, and drain in a colander. Refresh beans under cold water and drain. Beans may be cooked 2 days ahead and chilled in a sealable plastic bag.
- Remove fish from marinade mixture and add beans to dish, tossing to coat. Transfer mixture to a large deep platter and arrange fish on top.