Ingredients
- 4 pounds of white fish, cut in 1” thick slices
- 4 teaspoons salt
- 3/4 cup oil, to fry the fish
- 1 cup white vinegar
- 1/2 teaspoon salt
- 30 grains of Badia’s whole black pepper
- 3 Badia’s whole bay leaves
- 4 garlic cloves, peeled
- 4 medium size onions, sliced
Sauce
- 2 cups Badia’s olive oil
Directions
- Wash and salt the fish
- Cover and let stand 1/2 hour
- In a 3-liter casserole dish, add the olive oil for the sauce, vinegar, salt, pepper, bay leaves and garlic cloves
- Cook on low heat for 20 minutes
- Add the onions and cook 10 more minutes
- Remove from heat and let cool completely
- While the sauce is cooling, fry the fish in a frying pan over medium heat. Do not let it cook for too long, approximately 8 minutes on each side
- Once the fish is fried and cooled, place in a deep serving dish with a lid
- Pour the cooled sauce over it and cover
- Let rest for 24 hours so that the fish absorbs the flavor of the sauce
- Place in the refrigerator
- Serve chilled
