Prep 30 mins
Cook 24 mins
Good for lunch, a cold starter, a side dish. I like it atop a big salad. Keeps well in the fridge for almost a week. I've tried many types of fish and prefer tilapia for taste and texture. You can substitute the jalapeño pepper with a half red bell pepper.
- 2 -3 lbs firm white fish fillets
- 1⁄2 cup all-purpose flour
- olive oil
- 2 large onions, sliced
- 4 garlic cloves, thinly sliced
- 1 jalapeno pepper, seeded and thinly sliced
- 1 bell pepper, cut up
- 2 bay leaves
- 1⁄2 teaspoon dried thyme
- 12 whole black peppercorns
- 1⁄2 teaspoon salt
- 1⁄2 cup white wine vinegar
- 1 -2 lemon, sliced
- 1⁄2 cup green olives, cut in half
- Season the fish with your favorite seasonings and dredge in flour to lightly coat.
- In a large skillet, heat 2-3 tbsp of the oil over medium heat.
- Fry the fish in batches 'til golden on both sides and almost, but not quite, cooked through. Remove and drain on paper towels.
- In another skillet, heat 3 tbsp of oil over medium heat.
- Add the onions, garlic, peppers, bay leaves, thyme, peppercorns, salt.
- Cook, stirring occasionally until the onions are soft, 8 to 10 minutes.
- Remove the onion mixture from the heat and add the vinegar. Stir to combine and let cool.
- Lay the fish (in one layer if possible) in a glass or glazed ceramic dish. Cover with lemons slices and olives.
- Pour the cooled mixture over the fish, cover tightly, and refrigerate at least 12 and up to 24 hours. Eat cold.
I was surprised - I liked it. I had it for lunch on top of baby spinach as a salad. I used pickled jalepeno instead of a fresh one. After tasting it I added a chopped fresh tomato to the salad. I think next time I make it I will use black olives instead of green.