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Pickled fish and Onion Rings Recipe
|Halibut fillet/Boneless fish steaks / turbot fillets||2 Pound|
|Mixed pickling spice||1 Teaspoon, tied in a cheesecloth bag|
|Sweet onion||1 , sliced and separated into rings|
|White wine vinegar||3⁄4 Cup (12 tbs) (Tarragon Flavored)|
|Dry white wine/Dry vermouth||1⁄2 Cup (8 tbs)|
|Whole peppercorns/All spice||6|
Calories 169 Calories from Fat 24
% Daily Value*
Total Fat 3 g4%
Saturated Fat 0.37 g1.9%
Trans Fat 0 g
Cholesterol 36.3 mg
Sodium 307 mg12.8%
Total Carbohydrates 8 g2.6%
Dietary Fiber 0.42 g1.7%
Sugars 6.3 g
Protein 24 g47.5%
Vitamin A 3.7% Vitamin C 4.5%
Calcium 6.1% Iron 6.7%
*Based on a 2000 Calorie diet
Cover and bring to a boil and let simmer 5 to 10 minutes, or until fish flakes with a fork.
Drain off liquid and let fish cool.
Remove any bones or skin and separate fish along its natural seams into 1 1/2 inch chunks.
Alternate fish and onion rings in a 1 1/2 quart jar or crock.
Combine in a saucepan the vinegar, Vermouth or wine, allspice, peppercorns, and sugar.
Bring to a boil and simmer until sugar dissolves.
Cover and chill several hours or up to 2 days.
Contains about 125 calories per serving.