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In small saucepan over medium-high heat, bring olive oil, vinegar, onions, olives, pimientos, bay leaf, peppercorns and Adobo to boil. Reduce heat. Simmer, stirring occasionally, until onions are soft, about 45 minutes; set aside to cool.
Season fish with lemon juice, garlic and Adobo; chill at least 5 minutes, or up to 30 minutes. Toss fish with flour, patting off excess. Heat oil in medium skillet over medium high heat. Add fish. Cook, flipping once, until fish is golden brown on both sides and cooked through, about 6 minutes. Transfer fish to glass baking dish.
Pour reserved sauce over fish; cover with plastic wrap. Refrigerate at least 24 hours, or up to 48 hours. Serve cold.