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Pickled Fish

Serves: 6
Total Calories: 65

Ingredients

6 tablespoons white vinegar
2 tablespoons vegetable oil
2 tablespoons water
2 tablespoons sugar
2 teaspoons pickling spices
1/2 teaspoon salt
1 cup trout cooked, broken into chunks, other fish may be used
1 onion small, sliced
Crisp lettuce leaves
tomato wedges

Directions:

In small saucepan, combine vinegar, oil, water, sugar, pickling spice, and salt. Bring to a boil and boil 3 minutes cool. In glass or plastic container with tight-fitting lid, alternately layer fish and onion cover with liquid. Cover and refrigerate for 24 hours tip container 3 or 4 times during this period. Dressing should be sweet-sour adjust if necessary. At serving time drain and place on lettuce and garnish with tomato.

Nutritional Facts:

Serves: 6
Total Calories: 65
Calories from Fat: 40

This Pickled Fish recipe is from the Never Say Leftovers Cookbook. Download this Cookbook today.


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