Makes 8 first course servings
Preparations like this are done all around the Mediterranean with all manner of fish. You can top the fish with the onion mixture as I?ve done here or pour the onion mixture over the cooked fish and allow to marinate for a couple of hours. This is known as escabeche.
Sweet and sour onion topping can be made a day or two in advance and stored covered in the refrigerator. Reheat to serve.
Add l/2 cup of oil to a large skillet and set the pan over medium low heat. Add the onions, garlic, bay leaves, peppercorns and cook very gently, stirring occasionally, until the onions are soft and golden, 25 minutes or so. Stir in the vinegar, orange juice, raisins, pine nuts and sugar and raise the heat to medium and simmer for 5 minutes or so or tmtil lightly thickened. Season to taste with salt, pepper and sugar. Set aside.
Wipe out the skillet and rinse fish and pat dry. Arrange the flour, eggs and bread crumbs in 3 separate shallow bowls. Dip the fish first in the flour, then the egg and finally the bread crumbs making sure that fish is evenly coated. Season generously with salt and pepper.
Heat remaining l/2 cup ofthe olive eil in a skillet over medium heat and fry the fish, turning once until its golden on both sides, about 4 minutes total. You may need to do in batches. Serve with a big dollop of the agrodolce mixture on top of the fish.
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|Serving Size: 1 Serving (470g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 321 (37%)|
|Amt Per Serving||% DV|
|Total Fat 35.7g||48 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 18.2g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 198mg||61 %|
|Sodium 1109mg||38 %|
|Potassium 1008.6mg||27 %|
|Total Carbohydrate 85.6g||25 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 80.3g|
|Protein 49.2g||70 %|
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Calories per serving: 876
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