Pickled Fish

• 2 c. olive oil
• 1 c. vinegar
• 2 bay leaves
• 12 peppercorns
• 1/2 tsp. salt
• 1 1/2 lb. onions, peeled and sliced
• 3 lb. firm fleshed fish, cut in 1-inch slices
• juice of 1 lime
• 1/4 c. flour
• 2 large cloves garlic, crushed
• 4 1/2 tsp. salt
• 1 c. oil

1. Mix sauce (the first 6 ingredients) in large kettle and cook slowly for 1 hour.
2. Cool sauce.
3. Rinse fish and dry.
4. Sprinkle lime juice over fish slices and season with salt.
5. Flour both sides lightly when ready to fry.
6. Heat olive oil with crushed garlic in frypan.
7. Remove garlic as soon as it browns.
8. Fry fish slices on low heat 15 minutes.
9. Remove and arrange in deep glass dish.
10. Pour sauce over it.
11. Cover; refrigerate at least 24 hours. Serve cold.

olive oil, vinegar, bay leaves, peppercorns, salt, onions, firm fleshed fish, lime, flour, garlic, salt, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=855767 (may not work)