Pickled Fish Recipe

Summary

Servings6Cuisine
CourseMethod

Ingredients

 Pompano6 , sliced
 Salt To Taste
 Black pepper To Taste
 Olive oil2 Cup (32 tbs)
 Vinegar1 Cup (16 tbs)
 Onion1 , sliced
 Bay leaves2
 Garlic2 Clove (10 gm)
 Peppercorns1 Teaspoon
 Small stuffed olives1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 3136 Calories from Fat 1934

% Daily Value*

Total Fat 216 g331.8%

Saturated Fat 62.9 g314.5%

Trans Fat 0 g

Cholesterol 750 mg

Sodium 1211.4 mg50.5%

Total Carbohydrates 4 g1.3%

Dietary Fiber 0.56 g2.2%

Sugars 1 g

Protein 278 g555.3%

Vitamin A 33.4% Vitamin C 4%

Calcium 34.5% Iron 53.8%

*Based on a 2000 Calorie diet

Directions

Sprinkle fish with salt and pepper.
Saute in a little of the oil in skillet.
Drain; combine vinegar, onion, bay leaves, garlic, and peppercorns in saucepan; bring to a boil.
Reduce heat and simmer until onion is tender.
Add remaining oil and olives; place fish in deep bowl; pour sauce over.
Coyer.
Let marinate in refrigerator several hours.
Serve fish cold
Quantcast