Pickled fish and Onion Rings
|Halibut fillet/Boneless fish steaks / turbot fillets||2 Pound|
|Mixed pickling spice||1 Teaspoon, tied in a cheesecloth bag|
|Sweet onion||1 , sliced and separated into rings|
|White wine vinegar||3⁄4 Cup (12 tbs) (Tarragon Flavored)|
|Dry white wine/Dry vermouth||1⁄2 Cup (8 tbs)|
|Whole peppercorns/All spice||6|
Place fish in a kettle, cover with water, and add lemon, salt, pickling spice, and bay leaf.
Cover and bring to a boil and let simmer 5 to 10 minutes, or until fish flakes with a fork.
Drain off liquid and let fish cool.
Remove any bones or skin and separate fish along its natural seams into 1 1/2 inch chunks.
Alternate fish and onion rings in a 1 1/2 quart jar or crock.
Combine in a saucepan the vinegar, Vermouth or wine, allspice, peppercorns, and sugar.
Bring to a boil and simmer until sugar dissolves.
Cover and chill several hours or up to 2 days.
Contains about 125 calories per serving.