Pescado En Escabeche (Pickled Fish)

By carvalhohm

Ingredients

• 1 cup vinegar
• 12 peppercorns
• 2 bay leaves
• 1 1/2 pounds onions, peeled and sliced
• Salt
• 3 cups olive oil
• 3 pounds firm-fleshed fish, cut into 1-inch slices
• Juice of 1 large lime
• 1/4 cup all-purpose flour
• 2 large garlic cloves,peeled and crushed

Preparation

Step 1

Mix first 4 ingredients with 1/2 teaspoon salt and 2 cups of olive oil in large kettle; and cook slowly for 1 hour. Cool sauce. Rinse fish in running water and dry. Sprinkle lime juice over fish slices and season with 1 1/2 tablespoons salt. Sprinkle both sides of slices lightly with flour when ready to fry. In frying pan heat remaining olive oil with crushed garlic cloves. Remove garlic as soon as it is brown. Add as many fish slices as will fit in pan and brown on both sides over moderate heat. Reduce heat and cook slices for 15 minutes. Fry remaining slices in same way.

Remove fish and arrange in deep glass dish as follows: Pour a little cool sauce over few fish slices in bottom of dish. Fill dish with alternate layers of fish slices and sauce. Cover and put in refrigerator for at least 24 hours before serving. Serve cold.