Escabeche (Pickled Fish)


2 Cups Olive Oil
1 Cup White vinegar
12 peppercorns
1/2 Teaspoon salt
1-1/2 pounds Yellow onions, sliced
1 tablespoon Oregano
2 Green peppers, sliced
3 Pounds firm fleshed fish, cut into 1-inch slices.
Juice from 1 or 2 limes
3-1/2 teaspoons salt
1/3 cup Flour
1/1 cup Olive oil, for frying fish
4 Garlic cloves, minced
1 bottle Pimiento stuffed green olives
3 large bay leaves

Cooking instructions: 

Make sauce, by combining olive oil, vinegar, peppercorns, salt, bay leaves, onions, oregano, and green peppers in a large stainless steel kettle and cook slowly for 1 hour. Cool sauce and set aside.

Rinse fish in running water and dry. Sprinkle lime juice over the fish slices and season with the 3-1/2 teaspoons salt. Flour both sides of the slices lightly.

In a frying pan heat olive oil with minced garlic cloves. Remove garlic as soon as it is brown.

Add as many fish slices as will fit in the pan and brown over moderate heat on both sides. Lower the heat and cook the slices for 15 minutes. Fry remaining slices in the same way.

Remove fish and arrange in a deep glass dish as follows Pour a little cool sauce over a few fish slices in bottom of dish. Fill dish with alternate layers of fish slices, green stuffed olives and sauce.

Cover and put in the refrigerrator for at least 24 hours before serving. Serve cold or at room temperature.

This is better if eaten at room temperature.