Recipe - Striped Bass En Escabeche

1 cup Water
One fourth cup Fresh lime juice
1 teaspoon Salt
6 sl Striped bass; 1" thick
(abt 3 lbs)
One half teaspoon Black peppercorns
One half teaspoon Coriander seeds
One half teaspoon Cumin seeds
2 Whole cloves
1 Piece Cinnamon stick ;
(1/2" long)
2 Whole Allspice berries
2 Garlic cloves
One half cup White wine vinegar
One half cup Water
One half teaspoon Oregano; toasted
2 small Bay leaves
10 small Garlic cloves; toasted, and
peeled
2 teaspoon Salt
One half teaspoon Sugar
One half cup Olive oil
Three fourths cup Red wine vinegar
1 One fourth cup Water
One half cup Safflower oil

In a shallow, ovenproof dish, combine the water, lime juice, and salt.
Turn the slices of fish in the mixture and leave to marinate for 1 hour in
the refrigerator. Turn over once halfway through the marinating time. In a
mortar and pestle or a coffee grinder, combine the peppercorns, coriander
and cumin seeds, cloves, cinnamon, and allspice. Grind the spices to a
powder. Add the garlic and pound to a paste with the spices. In a large
saucepan, combine the spicegarlic paste with the vinegar, water, oregano,
bay leaves, toasted whole cloves of garlic, salt, and sugar. Bring the
mixture to a boil over mediumhigh heat. Add the olive oil, red wine
vinegar, and 1 One fourth cups water to the pan, and again bring it up to a boil.
Set the escabeche aside, covered. Shake the fish slices dry. In a large
skillet, heat the safflower oil until very hot. Fry the slices of bass for
about 3 minutes on each side, then place on a serving platter and pour the
hot escabeche mixture over them. Cover the dish and let marinate for 2
hours, at room temperature. When ready to serve, flake the fish and serve
with some of the escabeche mixture. This recipe yields 6