ISLAND ESCABECHE

1 Grouper Fillet, or substitute any firm fresh Fla. Fish         
1/3 Cup White Wine Vinegar
1 Cup Olive Oil                                                               
1/3 Cup Pimento Stuffed Olives, sliced
1 Med. Onion, Halved and Thinly Sliced                                    
Salt, To Taste
1 Clove Garlic, Crushed                                                      
White Pepper, To Taste
1 Bay Leaf                                                                        
2 Cups Flour
1/8 Tsp Cracked Peppercorns
 
Place the onions, garlic, bay leaf, cracked peppercorns, and white wine vinegar in a non-reactive pan.  Bring to a simmer and cook until the onions are tender.  Remove from heat, add the olives, and set aside to cool to room temperature. Cut the fish in pieces 1 ½ to 2 inches square, and ¼” to ½” thick. Season the fish with salt & white pepper.  Dredge in flour, and shake off the excess.  Place enough of the olive oil to thinly coat a fry pan. Heat olive oil until just starting to smoke.  Sauté pieces of fish until brown on both sides.  As the pieces of fish finish, transfer them to a non-reactive dish.  When all of the fish is in the dish, pour the onion-olive mixture over the fish.  Pour remaining olive oil over the top. Marinate at least 2 hours, or chill overnight.  Serve at room temperature or slightly chilled.