Minnesota Pickled White Fish

by Kathleen Morrison

Servings: 8 servings

INGREDIENTS

Water
Salt and pepper
Celery tops
Fresh parsley
2 lb. sm. white fish
1 cup vinegar
1 onion, sliced
1 lg. red bell pepper, cut into strips
1 tbsp. whole pickling spice

INSTRUCTIONS

Bring 3 cups of water to a boil; add one tsp. salt and 1/4 tsp. pepper, celery tops and a few parsley sprigs. Add fish and enough boiling water to cover. Cover; simmer over low heat for five minutes. Remove fish to covered casserole, discarding liquid. Sprinkle fish with more salt and pepper. Mix remaining ingredients. Pour over fish. Cover and refrigerate for a day or two, turning fish once or twice.

CHEF COMMENTS

Use as an appetizer.

Tagged: appetizers, seafoodappetizers add tags

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