Pickled Fish

Serve this as a first course or as a light midday dish with fried bananas or fried sweet or regular potatoes.

2 pounds white fish fillets, deboned

1 cup water

1⁄2 cup vinegar

juice of 1 lemon or lime

7 cloves

1⁄4 tsp ground ginger

1⁄2 tsp mace

1⁄2 tsp dry mustard (or 1 TBS prepared)

3 bay leaves

2 onions, chopped

salt

black pepper

1 romaine lettuce

• First make sure that there are no bones left in the fish.
• In a Pyrex or similar heatproof glass pan, place fish and all the ingredients except lettuce.
• Bring to a boil over low heat; simmer covered for 10–15 minutes.
• Turn off heat and let cool.
• Refrigerate for 3 hours or overnight before serving.
• Discard herbs and spices, but retain onions.
• To serve, spoon pickled fish over lettuce.
• Dress with green sauce