Pickled Fish

pickled fish

Pickled Fish

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Servings: 4
Calories: 761


  • 2 lb white fish fillets
  • 4 tbsp freshly squeezed lime or lemon juice
  • 1/2 pint olive or corn oil
  • 2 whole cloves
  • 6 peppercorns
  • 2 garlic cloves
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 2 bay leaves
  • 1 drained canned jalapeno chilli seeded, and cut into strips
  • 1 onion thinly sliced
  • 8 floz white wine vinegar
  • 8 floz olive or corn oil
  • salt

for the garnish

  • lettuce leaves
  • green olives


  • 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.
  • 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.
  • 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.
  • 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.
Calories: 761 kcal
Carbohydrates: 5 g
Protein: 46 g
Fat: 63g
Saturated Fat: 10 g
Cholesterol: 113 mg
Sodium: 122 mg
Potassium: 770 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 57 IU
Vitamin C: 11 mg
Calcium: 43 mg
Iron: 2 mg
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