1 drained canned jalapeno chili, seeded,
and cut into strips
1 onion, thinly sliced
1 cup white wine vinegar
1 cup olive or corn oil
For the garnish:
Cut the fish fillets into eight pieces and
arrange them in a single layer in a shallow dish. Drizzle with the lime
or lemon juice. Cover and marinate for 15 minutes, turning the fillets
Lift out the
fillets with a fish slice, pat them dry with kitchen paper and season
with salt. Heat 4 tbsp of the oil in a frying pan and sauté the fish
until lightly golden brown. Transfer to a platter and set aside. Combine the
cloves, peppercorns, garlic, cumin, oregano, bay leaves, chili and
vinegar in a pan. Bring to the boil, then simmer for 3-4 minutes.
remaining oil, and bring to a simmer. Pour over the fish. Cool, cover
and chill for 24 hours. To serve, lift out the fillets with a fish slice
and arrange on a serving dish. Garnish with lettuce and olives.
To make the dish special, add an elaborate
garnish of radishes, capers and chili strips.