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Spanish Halibut
 
2 lbs halibut
1/2 cup flour
3 cloves, minced
1 large onion minced
1 1/2 cups olive oil
1/4 cup vinegar
2 Tbsp lemon juice
3/4 cups water
1/4 teasp ginger
1/8 tsp saffron
1/8 tsp anise
1/8 tsp ground clove
1/2 tsp cumin
1/2 cup chives, chopped
2 bay leaves crushed
1 lemon, sliced

Coat the halibut with the flour.  
Lightly saute the garlic and onion in the oil.  
Spoon out the garlic and onion; place in large shallow pan.  
Reserve the oil.  
MIx the garlic and onion with vinegar, lemon juice, water, ginger, saffron, anise, clove and cumin.  
Reheat the oil; fry the fish on both sides until flaky and opaque. 
 Lay the fish in the sauce.  Let sit 5 imutes; turn.  
Sprinkle with the chives, bay leaces and lemon.  
Cover, chill for 24 hours.  
May be served hot or cold.

Yeild: 4 servings