Marinated White Fish with Currants and Rosemary

THE SWEET-AND-SOUR combination of vinegar and currants and the aroma of rosemary make this dish irresistible for a summer buffet dinner or lunch. This recipe, similar to the Spanish escabeche, comes from the islands of the Ionian Sea, where a vinegar marinade was the usual way to preserve cooked fish before refrigeration was available. Today, the reason to make this dish is its exquisite taste. Small whole fish are usually cooked this way, but fillets also work well.

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