Carol L. Cain
Escabeche
2+ lb of shark 1/2 teaspoon oregano 1.5 cups olive oil 4 cloves garlic(smashed) 2 cups cider(or wine) vinegar 3 bay leaves 1 large onion 1 teaspoon peppercorns Salt to taste Cut shark into kabob size pieces, dust with salt & pepper, fry in olive oil until golden. Drain on papet towel. Cut onion into .25" thick slices. Place layers of onion and layers of fish in a deep dish. Clean frypan and place garlic, peppercorns,oregano,bay leaves,salt,vinegar and olive oil in pan. Bring to a boil and then simmer for 1 minute. Let mixture cool, then pour over fish & onions. Stir to make sure mixture gets to all the pieces of fish. Serve with white rice. ** this dish will keep for weeks as long as fish is kept covered with mixture **