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)

Directions

 * 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.