Fried Fish or Pescado Adobado

Usually, this dish is marinated for hours, covered with flour and fried in oil. I decided to speed things up and eliminate the frying part by baking the fish instead. Tastes great, less filling.
 
INGREDIENTS

1    pound firm white fish; halibut, pollack, mahi-mahi
4    cloves garlic, chopped
4    tablespoons white vinegar
3    tablespoons olive oil
1    teaspoon smoked paprika
1    teaspoon oregano
1    cup bread crumbs
      mmayonnaise for serving

METHOD

Preheat the oven to 400 F. Cut the fish into bite-sized portions – 1 to 1 ½ inch cubes – and pat dry with paper towels. In a food processor or blender, combine and puree the garlic, vinegar, olive oil, paprika and oregano. Pour this into a medium bowl. Place the bread crumbs on a medium plate.

Place a large wire rack onto a baking sheet. Dip each piece of fish into the bowl of puree, allowing the excess to drip off. Roll each piece of fish into the bread crumbs and place onto the wire rack on the baking sheet. When all the pieces are covered, put the baking sheet into the middle of the oven and cook for 15 minutes. Carefully remove them to a serving dish with a small dish of mayonnaise and serve. The recipe will serve about 4 people.

Modified from a recipe in About.com Spanish Food