Escabeche

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2+ lb of shark                     1/2 teaspoon oregano
1.5 cups olive oil                 4 cloves garlic(smashed)
2 cups cider(or wine) vinegar      3 bay leaves
1 large onion                      1 teaspoon peppercorns
Salt to taste

Cut shark into kabob size pieces, dust with salt & pepper, fry in olive oil
until golden.
Drain on papet towel.
Cut onion into .25" thick slices.
Place layers of onion and layers of fish in a deep dish.

Clean frypan and place garlic, peppercorns,oregano,bay leaves,salt,vinegar and
olive oil in pan.
Bring to a boil and then simmer for 1 minute.
Let mixture cool, then pour over fish & onions.
Stir to make sure mixture gets to all the pieces of fish.

Serve with white rice.

** this dish will keep for weeks as long as fish is kept covered with mixture **