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1
In a shallow, oven proof dish, combine the water, lime juice, and salt.
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2
Turn the slices of fish in the mixture and leave to marinate for 1 hour in the refrigerator.
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3
Turn over once halfway through the marinating time.
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4
In a mortar and pestle or a coffee grinder, combine the peppercorns, coriander and cumin seeds, cloves, cinnamon, and allspice.
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5
Grind the spices to a powder.
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6
Add the garlic and pound to a paste with the spices.
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7
In a large saucepan, combine the spicegarlic paste with the vinegar, water, oregano, bay leaves, toasted whole cloves of garlic, salt, and sugar.
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8
Bring the mixture to a boil over medium high heat.
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9
Add the olive oil, red wine vinegar, and 1 1/4 cups water to the pan, and again bring it up to a boil.
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10
Set the escabeche aside, covered.
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11
Shake the fish slices dry.
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12
In a large skillet, heat the safflower oil until very hot.
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13
Fry the slices of bass
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14
for about 3 minutes on each side, then place on a serving platter and pour the hot escabeche mixture over them.
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15
Cover the dish and let marinate for 2 hours, at room temperature.
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16
When ready to serve, flake the fish and serve with some of the escabeche mixture.
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17
Note: to toast dried herbs and garlic, heat a small non stick pan over medium heat.
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18
Toss the oregano for a few seconds, then remove from the pan.
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19
You are only toasting it enough to release the flavorful oils.
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20
Toast the garlic in the same way, with its skin on.
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21
When the skin is browned, remove from the heat, peel, and use as directed.
