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.
This dish tastes best if the fish is left to marinate for 1 to 2 days. Serve with steamed potatoes and/or grilled or steamed vegetables drizzled with olive oil.
Place the flour in a shallow bowl. In a large skillet, heat 2 inches of a combination of olive and safflower oil over medium-high
Discard the oil and wipe out the skillet with paper towels. Heat the
Transfer to a shallow dish and let stand, covered, for 1 to 2 days in the refrigerator. Bring to room temperature before serving, and garnish with the rosemary sprigs, if desired.
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