Marinated & Pickled Kingfish Escabeche de Serrucho

Have the Kingfish cut in round fish steaks. Salt them on both side and dredge in flour fry in oil until golden on both sides. Remove to a platter and set aside.

The Escabech Sauce, first heat your olive oil and add the mashed garlic, parsley,and saute do not let your garlic brown or it will make your sauce turn bitter. Keep flame a medium low. Next add your carrots, onions, elephant garlic and peppers continue to saute until the veggies are just a little limp. Next add the wine and stir well. Then add the olives and the capers. Stir again

Next add the all the tomato sauce, stir and then add the seasonings, Salt, oregano, rosemary, cumin, Goya sazon, bay leafs, peppercorns, cayanne pepper, coriander, and the ground black pepper, and continue to cook for about four mintues. Now add the vinegar stir and the lemon slices. Last add the one cup of ketchup. stir well. continue to cook the sauce medium low flame for five minutes. Taste to see if it has enough salt. I like to sprinkle a little garlic powder over the sauce even though I do not show it above. Stir well.

Now in a large cermic deep pot such as a large crock pot ladle a good amount of sauce with veggies then put a layer of fish then ladle some more sauce with veggies over the fish and add another layer of fish then more sauce until you are done. You shoud have some sauce left over to cover the fish. then cover crock pot and put on low for 1 hour only. No more then that. After one hour uncover let cool then cover and put into refrigerator overnight. Next day serve cold with crackers, wine, and beer. A little word of advise you may want to double the fish because you wont be able to stop eating this. It is so good and It will keep in the refrigerator for up to 2 weeks.