Peel the green peppers. To peel peppers: Place in the oven at high temperature until the skins of the peppers are charred. Put the charred peppers inside a Ziplock bag and close securely, leave for about 15 minutes to steam. You can also put the charred pepers on a plate and put a tight cover on top. Peel and slice the peppers and cut in strips.
Rinse the fish and pat dry. Sprinkle with salt. Heat the oil to a medium temperature and sauté the fish until golden. Remove to a plate, allow the oil to cool and pour through a sieve to remove any leftover bits
In the same oil used for frying the fish, sauté the onion rings and the green pepper at low heat until limp and transparent. Remove to a separate plate.
Keeping the heat still low, add the paprika, the bay leaf and the vinegar. Bring to a simmer and heat all together for 5 minutes. Allow to cool completely and add the onion rings, pepper strips and the olives.
Use one or more large jars with large mouths to conserve the escabeche. Wash well and rinse with boiling water.
Place the fish and the onions, peppers, olives, oil and vinegar sauce in alternating layers in the jars. Cover tightly and leave outside of the refrigerator for a few days. Place in the refrigerator. It will keep in the refrigerator for 2 weeks.
4 lbs kingfish steaks
3 medium sized onions
2 tsp paprika
1/2 tsp Salt
4 cup olive oil
1 bay leaf
2 green pepper, or one 1 red and 1 green roasted, peeled and cut in strips
4 cups Spanish Sherry vinegar
1/2 cup pimento stuffed olives