INGREDIENTS:
2 cups chopped white onion
1 cup chopped red pepper
7 cloves of garlic, minced
1/2 cup pitted Spanish olives
1 1/2 cups extra virgin olive oil
1 cup apple cider vinegar
3 bay leaves
1 tablespoon of salt
1 tablespoon black peppercorns
REAL FISH
2 large sawfish fillets
1 lemon
adobe seasoning
salt and pepper to taste
Oil for frying
INSTRUCTIONS:
First, prepare the pickle by heating a large saucepan over medium heat. Pour a little olive oil to fry. Throw in the chopped white onion, minced garlic, and minced red pepper when the pan is ready.
Sauté the mixture for 3-5 minutes while stirring continuously. Slowly pour in the olive oil and apple cider vinegar. Add the Spanish olives, bay leaves, salt and black peppercorns.
Stir the mixture and reduce the heat to a simmer. Reserve for 45 minutes. Heat a medium skillet over medium-high heat. Cover the bottom of the pan with oil for frying.
Season the sawfish fillets with adobe, salt and pepper, and squeeze half the lemon over both sides of the fish. Slowly place each sawfish fillet in the pan and fry each side for 3-4 minutes. Make sure you don’t over fry the fish. It should be golden on the outside, making sure that the fish meat is still soft.
Place the sawfish fillets in a small to medium sized glass container. Pour the pickled sauce over the fish and cover the container with a tight-fitting lid. Place in the refrigerator for at least 24 hours for the pickling process. Before eating, let the fish thaw at room temperature.
RECIPE NOTES
The recipe calls for two large sawfish fillets, but four to six small, palm-sized ones will fit.
