Pickled fish and Onion Rings Recipe
Ingredients
| Halibut fillet/Boneless fish steaks / turbot fillets | 2 Pound | |
| Lemon slices | 3 | |
| Salt | 1 Teaspoon | |
| Mixed pickling spice | 1 Teaspoon, tied in a cheesecloth bag | |
| Bay leaf | 1 | |
| 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 | |
| Sugar | 3 Tablespoon |
Nutrition Facts
Serving size
Calories 167 Calories from Fat 24
% Daily Value*
Total Fat 3 g4%
Saturated Fat 0.37 g1.9%
Trans Fat 0 g
Cholesterol 36.3 mg12.1%
Sodium 402.7 mg16.8%
Total Carbohydrates 9 g2.9%
Dietary Fiber 0.42 g1.7%
Sugars 6.2 g
Protein 24 g47.5%
Vitamin A 3.7% Vitamin C 4.5%
Calcium 6% Iron 6.4%
*Based on a 2000 Calorie diet
Directions
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.
Pour overfish.
Cover and chill several hours or up to 2 days.
Contains about 125 calories per serving.
Chef
