Escabeche I

Ingredients

• of kingfish cleaned and sliced about 1 inch thick
  3 to 4 pounds
• of Spanish or Bermuda onions peeled and thinly sliced
  2 to 2½ pounds
• the juice of 2 limes
  1 unit
• seasoned flour for dredging
  1 unit
• of olive oil
  2 cups
• of vinegar
  1 cup
• bay leaves
  4 unit
• peppercorns
  12 unit
• of salt
  1 teaspoon
• of crushed garlic. (note: this is optional and can be added to the onion mixture during the cooking cycle or after this is up to you)
  3 to 4 tablespoons