Monday, May 20, 2024 skip to main content


Category: Main dishes


Can be served either as a cold appetizer or hot fish course. read more


  • 2 pounds mackerel, kingfish or other firm white-fleshed fish fillets
  • 3 tablespoons butter
  • 6 small yellow onions, sliced
  • 2 tablespoons corn oil
  • 1 1/2 cups water
  • 1/2 cup Roland white wine vinegar or cider vinegar
  • 4 small carrots, sliced very thin lenghtwise
  • 4 madame jeanet hot peppers, cut in eights or taste
  • 3 bay leaves
  • 2 teaspoons salt
  • 12 black peppercorns
  • 2 cloves of garlic, crushed
  • 1 tablespoon capers, drained
  • 6 pimento stuffed olives, sliced


In large skillet, fry fish fillets in butter until golden brown on both sides. Place in earthenware or glass bowl. In cleaned or other skillet, sautee sliced onions in oil until golden but not browned. Add remaining ingredients and bring to a oil. Cool.

Pour over fish and let stand at least 24 hours, covered and chilled. Can be served either as a cold appetizer or hot fish course, reheated gently just before serving.

Our site requires cookies and various 3rd party services to function properly. To continue using you must consent to our Cookie & Privacy Policy.
Continuing to use the our site signifies your acceptance.