Difficulty: Easy - for beginners
Dietary guidance: n g d
2 cups Roland® White Wine Vinegar
1 cup Water
3 tablespoon Sugar
2 tablespoon Roland® Green Peppercorns
6 each Swordfish steaks, sliced 1/4 inch thick
2 each Fresh carrots, sliced 1/8 inch thick
2 Each Lemons, sliced 1/8 inch thick
2 Each Onions, cut in half then sliced 1/8 inch thick
4 Each Garlic cloves
9 Each Bay leaves
1. Combine vinegar, water, sugar and peppercorns and let sit for several hours. Boil 3 minutes and let cool.
2. In a wide-mouth jar, stack alternating layers of fish with layers of carrots, lemons, bay leaves, sage and garlic cloves.
3. Fill the jar with the marinade (still warm), covering the contents entirely. Store in refrigerator and allow to marinate for 24 hours. The acid (vinegar) will basically "cook" the protein (fish).
4. Serve with buttered toast, baked potatoes or a tossed green salad.