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Pescado en escabeche
(Pickled Fish)

1 cup vinegar
12 peppercorns
2 bay leaves
1-1/2 lb. onions, peeled & diced
3 cups olive oil
3 lbs. firm-fleshed fish, cut into 1-inch slices
Juice of 1 large lime
1/4 cup all purpose flour
2 large garlic cloves, peeled & crushed

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

Reduce 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 and sauce. Cover and
put in refrigerator for at least 24 hours before serving. Serve
cold. Makes 8 servings.


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