• 2 cups  Roland White Wine Vinegar
• 1 cup  Water
• 3 tbsp Sugar 
• 2 tbsp Roland Green Peppercorns 
• 6  Swordfish steaks, sliced 1/4 inch thick
• 2  Fresh carrots, sliced 1/8 inch thick
• 2 Lemons, sliced 1/8 inch thick
• 2  Onions, cut in half then sliced 1/8 inch thick
• 4  Garlic cloves
• 9  Bay leaves 

1. Combine vinegar, water, sugar and peppercorns and let sit for several hours. Boil 3
minutes and let cool.
2. In a wide-mouth jar, stack alternating layers of fish with layers of carrots, lemons, bay
leaves, sage and garlic cloves.
3. Fill the jar with the marinade (still warm), covering the contents entirely. Store in
refrigerator and allow to marinate for 24 hours. The acid (vinegar) will basically "cook"
the protein (fish).
4. Serve with buttered toast, baked potatoes or a tossed green salad.