1 kg of lingcod fillets
1/2 cup of vinegar
1/4 cup of olive oil
1 green pepper, seeded and chopped
1 tablespoon of grated orange rind
1/4 cup of orange juice
1/4 cup of finely chopped onion
2 bay leaves
2 cloves of mashed garlic
1 teaspoon of salt
1/8 teaspoon of black pepper
1 orange cut into thin slices
1 kg of lingcod fillets
1/2 cup of vinegar
1/4 cup of olive oil
1 green pepper, seeded and chopped
1 tablespoon of grated orange rind
1/4 cup of orange juice
1/4 cup of finely chopped onion
2 bay leaves
2 cloves of mashed garlic
1 teaspoon of salt
1/8 teaspoon of black pepper
1 orange cut into thin slices
Place the fish fillets in a shallow dish that can hold them in a single layer (if necessary, cook them slightly at a time)
Add boiling water, enough to cover them
Cover and cook for 5 to 8 minutes
Drain the fish and arrange it on a serving platter
Mix together the vinegar, olive oil, green pepper, orange rind, orange juice, onion, bay leaves, garlic, salt, and black pepper
Lay the fish flat
Cover and refrigerate for several hours or overnight
Drain the marinade and place the fish on a serving platter
Serve cold, garnished with orange slices
Serves 10.
