3 tbsp. flour
1 1/2 to 2 lb. white fish fillets
2 lg. onions, sliced
2 garlic cloves, chopped
1 bay leaf
1 1/4 c. red wine vinegar
1 1/2 tsp. salt
3/4 c. olive oil
1 red pepper, seeds removed and sliced
1 red chili pepper, chopped
1/4 tsp. whole black pepper corns

Combine the flour and 1 teaspoon of the salt on a plate. Dust the fish with the flour mixture, shaking off any excess. Heat the olive oil in heavy skillet and saute the fish over moderate heat for 4-5 minutes on each side, until they are golden. Drain on paper towels. Fry the onions in the oil until they are soft. Add pepper, garlic, chili pepper, bay leaf, remaining half teaspoon of salt, pepper corns, and vinegar. Bring to boil and cook for 6 minutes.

Arrange fish in glass dish. Pour the marinade over the fish. Cover the dish. Cool to room temperature; then refrigerate for several days. May be served from the dish or removed and arranges over lettuce. For appetizers, slice in bite size pieces and serve on toothpicks.

Serves 4-5 or may be served as appetizers serve 8-10.