|Unbleached all purpose flour||2 Cup (32 tbs)|
|Fish steaks/Fillets, about 1/2 inch thick||4 Pound|
|Olive oil||1 1/2 Cup (24 tbs) (Use Best Quality)|
|Lime||1 1/2 , juiced|
|White wine vinegar||2/3 Cup (10.67 tbs)|
|Dry white wine||2/3 Cup (10.67 tbs)|
|Green beans||2 2/3 Cup (42.67 tbs) , julienned|
|Carrots||1 1/3 Cup (21.33 tbs) , julienned|
|Green olives||1/3 Cup (5.33 tbs) , pitted (Along With Juice)|
|Pitted black olives||1/2 Cup (8 tbs) (Use Imported, Without Juice)|
|Capers||1/3 Cup (5.33 tbs)|
|Purple onion||1 Medium , cut into thin rounds|
|White onion||1 Small , cut into thin rounds|
|Green peppers||2 , cut into thin rounds|
|Sweet red peppers||2 , cut into thin rings|
|Oriental oyster sauce||1 Tablespoon|
|Coarsely chopped coriander||3 Tablespoon (Cilantro, Use Fresh Ones)|
|Coarsely chopped dill||3 Tablespoon (Use Fresh Ones)|
|Mixed pickling spice||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Brown sugar||1 1/2 Tablespoon|
|Garlic||3 Clove (15 gm) , peeled and finely chopped|
Flour the fish lightly.
Heat the oil in a large skillet and saute the fish, in batches if necessary, for 3 to 4 minutes, turning frequently.
Fish should be just cooked and starting to brown lightly.
Remove from skillet and drain on paper towels.
Transfer drained fish to a large bowl.
Combine all liquids and seasonings, mix with vegetables, and pour over fish.
Cover and refrigerate for 4 days, basting at intervals.
Toss again, arrange on a large platter, and garnish with additional chopped parsley.
Serving size Complete recipe
Calories 6417Calories from Fat 3407
% Daily Value*
Total Fat 388 g596.9%
Saturated Fat 45 g225%
Trans Fat 0 g
Sodium 5650 mg235.42%
Total Carbohydrates 358 g119.3%
Dietary Fiber 46 g184%
Sugars 67 g
Protein 369 g738%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet