Mahimahi Escabeche

By Sunset
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1 pound mahimahi or opah, cut into 4 or 5 equal pieces

1 1/2 tablespoons olive oil

1 red onion (about 8 oz.), peeled, halved, and slivered lengthwise

1 cup cider vinegar

1 tablespoon whole allspice

1 teaspoon black peppercorns

1 dried bay leaf

1 clove garlic, peeled and slightly crushed with the side of a large knife

1/2 teaspoon salt

1/2 teaspoon sugar

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