Keeping Kitchen- Pickled Onions and Fish

I am leaving for a week in Sicily ( I know, poor me) and leave the pantry full for my husband when I go away for any length of time. I had already made some pulled pork a week or so ago and found some lovely sweet red onions at the market and could’d resist making some pickled Mexican onions for garnish for the pulled pork.

Mexican Pickled Onions

I used something similar to this recipe-  but….
Instead of parboiling the onions, since they are so sweet, I just lightly salt to pull out the water.

Then I cover with vinegar and allspice, bay leaves, oregano and some of the vinegar I have from my pickled beets which give it a great color.

I will let them sit and soften before serving.

While I was making things to fill the fridge, I also made a typical Italian marinated fish recipe. Traditionally, they use sardines or anchovies, in Venice and in Sicily. In Liguria, they use other small fish called boghe. I was gifted slices of a fish calles sciabola, popular in Sicily.

While I was making things to fill the fridge, I also made a typical Italian marinated fish recipe. Traditionally, they use sardines or anchovies, in Venice and in Sicily. In Liguria, they use other small fish called boghe. I was gifted slices of a fish calles sciabola, popular in Sicily.

Pesce in Saor
Lightly flour and fry the fish.

Saute sliced onions in a tiny bit of oil and lightly salt.

Splash with white wine vingar and a few tablespoons of sugar (taste to balance flavor).

Add raisins and meanwhile toast pinenuts.




Top the fish with the warm vinegar and onion mixture, add the pinenuts.
Serve cold or at room temperature.