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Fish Escambeche

1/2 cup salad oil
1/4 cup white vinegar
1/4 cup fresh lime juice
1 Tbsp. sugar
1 bay leaf
1/4 tsp. bottled red pepper sauce
3 slices fresh ginger, 1/4 inch thick
1/2 tsp. dry mustard
1/2 tsp. salt
1 (16 oz.) package frozen Flounder Fillets - fresh Scrod is good
2 medium onions, thinly sliced
1 red or green pepper julienned
4 lime wedges

In large skillet with lid, combine first 9 ingredients. Cook over medium heat (simmer) for 10 minutes. Cut fish diagonally into four equal pieces and add to skillet. Layer onions and pepper over fish; cover and simmer 10-15 minutes or until fish flakes easily when tested with a fork. Remove bay leaf and ginger. Serve with lime. Can be served warm or chilled.

Makes 4 servings.

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