|Pompano||6 , sliced|
|Black pepper||To Taste|
|Olive oil||2 Cup (32 tbs)|
|Vinegar||1 Cup (16 tbs)|
|Onion||1 , sliced|
|Garlic||2 Clove (10 gm)|
|Small stuffed olives||1⁄2 Cup (8 tbs)|
Sprinkle fish with salt and pepper.
Saute in a little of the oil in skillet.
Drain; combine vinegar, onion, bay leaves, garlic, and peppercorns in saucepan; bring to a boil.
Reduce heat and simmer until onion is tender.
Add remaining oil and olives; place fish in deep bowl; pour sauce over.
Let marinate in refrigerator several hours.
Serve fish cold