Slice the fish into small cutlets. Sprinkle cutlets with salt, dip in flour and heat in frying pan lightly covered in extra virgin olive oil. Cut onion into 1/4-inch thick sections. Saute onion in olive oil for 3 to 4 minutes. Add pine nuts, raisins, salt, pepper and vinegar. Slowly cook for 10 to 12 minutes. In a glass or ceramic container, place 1/3 of the onion. Place the fish over the onion and cover with the remaining onion.Let cool for a minimum of 3 hours and serve at room temperature.

Serves 4 to 6.

   Email this page to a friend