Ingredients:

1-1/2 cups white vinegar
3/4 cup water
1 teaspoon whole peppercorns
4 bay leaves
1/2 teaspoon salt
4 swordfish or shark steaks,rinsed and dried (5 to 6 ounces each)
salt and freshly ground black pepper,to taste
all-purpose flour for dredging
about 1/2 cup of vegetable oil
1 large onion,halved and thinly sliced
1 carrot,peeled and thinly sliced
1/2 red bell pepper,thinly sliced
1 serrano or jalapeno chili,halved and seeded

Methods:

1. Bring the vinegar,water,peppercorns,bay leaves,and salt to a boil in a non-aluminum saucepan.Let cool.
2. Season the fish steaks with salt and pepper,and dredge in the flour,shaking off the excess. Heat the oil in a large skillet over medium-high heat.
3. Add the fish,and fry until brown on both sides,turning once,3 to 5 minutes. Drain on paper towels.
4. Arrange half of the sliced vegetables in a shallow earthenware dish.Place the fish fillets on top, and cover with the remaining vegetables.Pour the pickling liquid over the fish; cover the dish, and refrigerate overnight or up to 24 hours.