Striped Bass Escabeche with Bell Peppers and Green Beans

***FOR MARINADE*** 1/2 cup dry white wine

1/4 cup white-wine vinegar

1/4 cup sherry 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 -- 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 -- halved lengthwise

1/3 cup all-purpose flour

4 tablespoons olive oil

3/4 pound green beans -- trimmed

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 pep per 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 saute fish, 6 pieces at a time, turning once and adding remaining tablespoon oil to skillet as necessa ry, until golden on both sides and just cooked through, about 6 minutes. Trans fer fish as sauteed 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 chill ed, at least 1 day and up to 3.

In a large saucepan of boiling salted water cook beans 3 minutes, or until cris p-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. Tran sfer mixture to a large deep platter and arrange fish on top.

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