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Preparation Time: 15 minutes Cooking Time: 26 hours Serves: 12 Country: Aruba INGREDIENTS: 2 pounds mackarel, kingfish or other firm white-fleshed fish fillets 3 tablespoons butter 6 small yellow onions, sliced 2 tablespoons corn oil 1 1/2 cups water 1/2 cup Roland white wine vinegar or cider vinegar 4 small carrots, sliced very thin lengthwise 4 madame jeanet hot peppers, cut in eights or taste 3 bay leaves 2 teaspoons salt 12 black peppercorns 2 cloves of garlic, crushed 1 tablespoon capers, drained 6 pimento stuffed olives, sliced METHOD / DIRECTIONS: In large skillet, fry fish fillets in butter until golden brown on both sides. Place in earthenware or glass bowl. In cleaned or other skillet, sauté sliced onions in oil until golden but not browned. Add remaining ingredients and bring to a oil. Cool. Pour over fish and let stand at least 24 hours, covered and chilled. Can be served either as a cold appetizer or hot fish course, reheated gently just before serving.

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