1 lemon, cut in half
6 blue snapper steaks, 1 inch thick
1 cup all-purpose flour seasoned with salt and pepper
1 cup corn oil
1 recipe Escabeche Sauce
Procedure: Squeeze the lemon over the fish steaks and dredge them in the seasoned flour. Heat the oil and fry the fish until golden brown on both sides. Drain on paper towels. Set the fish in a nonreactive bowl and pour the escabeche sauce over it. Let it marinate for at least 2 hours or overnight.
