Escabeche I

Description

Pickled king fish

Ingredients

• 3 to 4 pounds of kingfish cleaned and sliced about 1 inch thick
• 2 to 2½ pounds of Spanish or Bermuda onions peeled and thinly sliced
• the juice of 2 limes
• seasoned flour for dredging
• 2 cups of olive oil
• 1 cup of vinegar
• 4 bay leaves
• 12 peppercorns
• 1 teaspoon of salt
• 3 to 4 tablespoons of crushed garlic. (note: this is optional and can be added to the onion mixture during the cooking cycle or after this is up to you)

Procedures

1. In a large heavy pot, place oil, vinegar, salt, pepper corns and bring to a simmer.
2. Add onions and allow to simmer slowly for about one hour.
3. While the onions are simmering rinse fish under cold water and place on a cutting board.
4. Pat the pieces of fish dry with a paper towel and then rub all sides with the lime juice.
5. Dredge fish in the seasoned flour make sure that it is completely covered with the flour coating and set aside.
6. Once you have floured all of the fish place it in the refrigerator for at least a half hour.
7. Place about one quarter cup of oil in a heavy skillet and bring up to heat.
8. Once the oil comes up to heat place a few pieces of fish in it and fry until golden brown on all sides.
9. You may have to adjust the heat so as not to burn the fish.
10. Place a layer of the onion and oil mixture in to a large container that has a tight lid, preferably glass.
11. Place a layer of the fried fish into the container, now add another layer of the onion and oil mixture.
12. Continue this process until you have added all of the fish.
13. Make sure that you have enough of the onion and oil mixture to completely cover the last layer of fish.
14. Place in the refrigerator for at least three days turning the fish from bottom to top at least twice a day.
15. Be careful not to break the pieces of fish when turning.