900 g (2 lb) white fish fillets
60 ml (4 tbsp) freshly squeezed lime or lemon juice
300 ml (1/2 pint) 1 1/4 cups olive or corn oil
2 whole cloves
6 peppercorns
2 garlic cloves
2.5 ml (1/2 tsp) ground cumin
2.5 ml (1/2 tsp) dried oregano
2 bay leaves
1 drained canned jalapeno chilli, seeded, and cut into strips
1 onion, thinly sliced
250 ml (8 fl oz) 1 cup white wine vinegar
250 ml (8 fl oz) 1 cup olive or corn oil
salt
60 ml (4 tbsp) freshly squeezed lime or lemon juice
300 ml (1/2 pint) 1 1/4 cups olive or corn oil
2 whole cloves
6 peppercorns
2 garlic cloves
2.5 ml (1/2 tsp) ground cumin
2.5 ml (1/2 tsp) dried oregano
2 bay leaves
1 drained canned jalapeno chilli, seeded, and cut into strips
1 onion, thinly sliced
250 ml (8 fl oz) 1 cup white wine vinegar
250 ml (8 fl oz) 1 cup olive or corn oil
salt
For the garnish
lettuce leaves
green olives
green olives
method
1. Cut the fish fillets into eight pieces and arrange them in a single layer in a shallow dish. Drizzle with the lime or lemon juice. Cover and marinate for 15 minutes, turning the fillets once.
2. Lift out the fillets with a fish slice, pat them dry with kitchen paper and season with salt. Heat 60 ml (4 tbsp) of the oil in a frying pan and saute the fish until lightly golden brown. Transfer to a platter and set aside.
3. Combine the cloves, peppercorns, garlic, cumin, oregano, bay leaves, chilli and vinegar in a pan. Bring to the boil, then simmer for 3 — 4 minutes.
4. Add the remaining oil, and bring to a simmer. Pour over the fish. Cool, cover and chill for 24 hours. To serve, lift out the fillets with a fish slice and arrange on a serving dish. Garnish with lettuce and olives.
Cook's Tip-------------------
To make the dish special, add an elaborate garnish of radishes, capers and chilli strips.
2. Lift out the fillets with a fish slice, pat them dry with kitchen paper and season with salt. Heat 60 ml (4 tbsp) of the oil in a frying pan and saute the fish until lightly golden brown. Transfer to a platter and set aside.
3. Combine the cloves, peppercorns, garlic, cumin, oregano, bay leaves, chilli and vinegar in a pan. Bring to the boil, then simmer for 3 — 4 minutes.
4. Add the remaining oil, and bring to a simmer. Pour over the fish. Cool, cover and chill for 24 hours. To serve, lift out the fillets with a fish slice and arrange on a serving dish. Garnish with lettuce and olives.
Cook's Tip-------------------
To make the dish special, add an elaborate garnish of radishes, capers and chilli strips.
serving amount
serves 4
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