Escabeche de Pescado

Ingredients

• white vinegar
  1½ cups
• water
  ¾ cup
• whole peppercorns
  1 teaspoon
• bay leaves
  4 unit
• salt
  ½ teaspoon
• swordfish or shark steaks

  rinsed and dried (5 to 6 ounces each)
  4 unit
• freshly ground black pepper

  to taste
  1 unit
• all-purpose flour for dredging
  1 unit
• about ½ cup of vegetable oil
  1 unit
• onion

  halved and thinly sliced
  1 large
• carrot

  peeled and thinly sliced
  1 unit
• red bell pepper

  thinly sliced
  ½ unit
• serrano or jalapeño chile

  halved and seeded
  1 unit