Pickled Fish Recipe

Name: Pickled Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

1892

kcal

Calories

180

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. olive oil, 1 c. vinegar, 2 bay leaves, 12 peppercorns, and more.

Yes, Pickled Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Fish

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