Season fish with salt and pepper to taste. Fry in hot oil. Add onion rings, bay leaves, whole cloves of garlic and whole pepper to vinegar and let cook over low fire until onion rings are tender. Remove from fire and add the 2 cups of salad oil and the olives. Mix well. Put fried grouper slices in a deep china or glass vessel. Pour sauce over. Refrigerate. Serve cold with white rice. Makes six (6) servings.

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