Eel in Escabeche

Name: Eel in Escabeche
Yield: 4
Ingredients: 1/2 cup of olive oil; 6 small eel fillets; wheat flour; salt and black pepper to taste; 1 onion cut into thin rings, separated; 1 green pepper cut into very fine strips; 1 clove of garlic cut very finely; 1/2 cup of orange juice; juice from 2 lemons; 1/4 teaspoon of vinegar; orange slices; lemon slices; 1 tablespoon of grated orange zest; chopped parsley

1
1/2 cup of olive oil
2
6 small eel fillets
3
wheat flour
4
salt and black pepper to taste
5
1 onion cut into thin rings, separated
6
1 green pepper cut into very fine strips
7
1 clove of garlic cut very finely
8
1/2 cup of orange juice
9
juice from 2 lemons
10
1/4 teaspoon of vinegar
11
orange slices
12
lemon slices
13
1 tablespoon of grated orange zest
14
chopped parsley

Ingredients

1
1/2 cup of olive oil
2
6 small eel fillets
3
wheat flour
4
salt and black pepper to taste
5
1 onion cut into thin rings, separated
6
1 green pepper cut into very fine strips
7
1 clove of garlic cut very finely
8
1/2 cup of orange juice
9
juice from 2 lemons
10
1/4 teaspoon of vinegar
11
orange slices
12
lemon slices
13
1 tablespoon of grated orange zest
14
chopped parsley

Directions

1
Heat 1/4 cup of olive oil
2
Dredge the eel fillets in wheat flour and fry until slightly tender and golden
3
Season with salt and black pepper
4
Arrange the fillets on a platter and top with onion rings, green pepper strips, and garlic
5
Mix the remaining 1/2 cup of olive oil, orange juice, lemon juice, vinegar, salt, and black pepper to taste
6
Beat well and pour over the fish while it is still warm
7
Refrigerate for 12 to 24 hours
8
To serve, garnish with orange slices, lemon slices, grated orange zest, and chopped parsley
9
Serve 4 to 6 portions.