Escabeche Sauce:
1 cup Olive Oil
1/2 cup Vinegar
6 o 7 grains pepper
1/4 tsp salt
1 bay leaf
3/4 lbs. onions sliced
1/4 cup Pimientos
1/2 cup Stuffed Olives
Fish and frying ingredients:
1 1/2 lbs. red snapper sliced
2 tbsp lemon juice
2 tbsp Goya Adobo with pepper
Flour
1/2 cup Olive Oil
1/2 tbsp minced garlic
Procedure: Combine the ingredients for the escabeche sauce. Simmer 45 minutes. Let chill.
Clean the fish and sprinkle with salt and lemon. Smear fish with flour. Heat a pan with garlic and fry fish until brown/gold.
Pour the escabeche sauce on a plate and place fish slices over sauce. Cover with more sauce. Follow the same instructions with all the slices.
Let cool, refrigerate 24 hours and serve cold.
