Escabeche de Corvina

Ingredients

• 2 lbs. fillets of corvina (or other white fish), boned and cut in 2-inch pieces
• ½ teaspoon garlic salt
• ¼ teaspoon white pepper
• ¼ teaspoon paprika
• ½ teaspoon curry powder
• 1 cup all-purpose flour
• ¼ cup oil
• 3 garlic cloves,finely chopped
• 3 green peppers, julienned
• 3 medium onions, julienned
• ¾ cup white vinegar
• ¼ cup water
• salt to taste
• 1 bay leaf
• dash of paprika

Directions

1. Season the fish with the garlic salt, paprika, white pepper and curry powder.
2. Dip the pieces in the flour and fry them in hot oil until lightly browned.
3. Drain and place in a glass bowl or pyrex dish.
4. Take the fish out of the oil and add the garlic, pepper and onion slices and cook from 3 to 5 minutes.
5. Place the vegetables in a bowl and add the vinegar, water,salt,bay leaf and paprika.
6. Mix well.
7. Pour this mixture over the fish and let cool.
8. Cover with plastic wrap.
9. Place in the refrigerator for 24 hours.
10. Serve cold.