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
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 **