Pescado En Escabeche
|Vinegar||1 Cup (16 tbs)|
|Onions||1 1⁄2 Pound, peeled and sliced|
|Olive oil||3 Cup (48 tbs)|
|Firm fish||3 Pound|
|Lime||1 Large, juiced|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Garlic cloves||2 Large, peeled and crushed|
Mix first 4 ingredients with 1/2 teaspoon salt and 2 cups of the olive oil in a large kettle; and cook slowly for 1 hour.
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 is brown.
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 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.