Escabeche Or Redfish

• 8 redfish fillets
• 1/4 c. salt
• 2 Tbsp. sugar
• 2 c. water
• 2 c. white wine
• 1/2 c. olive oil
• 2 Tbsp. scallions
• 2 cloves garlic
• 1/2 c. red onion, minced
• 2 red peppers, minced
• 1 bay leaf
• 2 Tbsp. lemon juice
• 2 Tbsp. lime juice
• 2 Tbsp. olive oil (hot)
• 1 chili pepper, sliced
• 1 red onion (large), sliced
• 1/2 c. white wine vinegar
• 3/4 tsp. oregano, dried
• 1/2 tsp. thyme, dried
• 3/4 tsp. marjoram
• 1/4 tsp. cumin, ground
• 1/4 tsp. cinnamon
• 1/4 tsp. Tabasco

1. Combine first 5 ingredients and let rest 30 minutes.
2. Drain and pat each piece dry.
3. Saute scallions and garlic in oil.
4. Add red onions, peppers and bay leaf with fish in batches.
5. Saute 15 minutes.
6. Transfer to bowl.
7. Add lemon and lime juice and reserve.

salt, sugar, water, white wine, olive oil, scallions, garlic, red onion, red peppers, bay leaf, lemon juice, lime juice, olive oil, chili pepper, red onion, white wine vinegar, oregano, thyme, marjoram, cumin, cinnamon, tabasco

Taken from www.cookbooks.com/Recipe-Details.aspx?id=480724 (may not work)