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Escoveitched Fish |
| 3 green bell peppers 2 medium onions, thinly sliced 3 carrots, scraped and thinly sliced 1 bay leaf ˝ inch slice of fresh ginger root, finely chopped 6 peppercorns 1/8 tsp. mace Salt 1 pint of water 2 tbsp. olive oil 6 tbsp. vinegar 3 tbsp. olive oil for frying 2 lb. fish fillet Olives and pimentos for garnish Combine the peppers, onions, carrots, bay leaf, peppercorns, mace and salt with the water. Cover and simmer for about 30 minutes. Add the olive oil and vinegar and simmer for a minute or two longer. Strain. Heat the 3 tablespoons of olive oil in a large heavy frying pan and sauté the fish fillets until lightly browned on both sides; be careful not to overcook. Drain the fish and arrange in a warmed serving dish; pour the hot sauce over the dish and serve hot. Or chill the fish in its sauce and serve cold, garnished with olives and pimentos. |
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