Striped Bass Escabeche with Bell Peppers and Green Beans

1. In a bowl combine marinade ingredients, stirring until brown sugar is dissolved.
2. To marinade add olives, bell peppers, and onion.
3. Seasoni fish with salt and pep per and in a bowl toss with flour to coat, shaking off excess.
4. Line a shallow baking pan with paper towels.
5. 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.
6. Trans fer fish as sauteed to paper-towel-lined pan to drain.
7. Transfer fish to a 13- by 9-inch shallow baking dish and pour marinade mixture over fish, spreading vegetables in one layer.
8. Marinatei 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.
9. Refresh beans under cold water and drain.
10. Beansi 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.
11. Tran sfer mixture to a large deep platter and arrange fish on top.