A popular appetizer in Spain and Portugal is pickled fish made spicy with seasonings.
Cut the fillets into one-inch pieces and remove any skin. Dust with flour and season with salt and pepper. Heat one-third cup olive oil in a skillet and fry the fish in it until golden on both sides. Remove from the heat. Drain and cool. Add the onions to the drippings, adding more oil if necessary, and fry until soft. Mix in one cup of oil and the remaining ingredients and bring to a boil. Remove from the stove. Arrange half the fillets in a bowl or glass dish. Cover with half the marinade. Repeat the layers. Leave, covered, in the refrigerator for 24 hours. Makes 6 to 8 servings.
Recipe
2 pounds white-fleshed fillets.
Flour.
Salt, pepper to taste.
About 1-0ne-third cups olive oil.
2 large onions, sliced.
1 cup wine vinegar.
2 bay leaves.
2 garlic cloves.
1-quarter teaspoon crushed red peppers.
