Fish en escabeche

Yield: 12 servings

Measure Ingredient
1 pounds Firm White Fish Fillets; *
⅓ cup Lemon Juice
⅓ cup Lime Juice
¼ cup Olive Or Vegetable Oil
1 tablespoon Cilantro; Fresh, Snipped, **
1 teaspoon Oregano; Fresh, Snipped, ***
¾ teaspoon Salt
¼ teaspoon Pepper
12 eaches Stuffed Green Olives; ****
2 eaches Jalapenos Chiles; *****
¼ cup Onion; Finely Chopped, 1 sm
1 each Clove Garlic; Finely Chopped
1 cup Tomato; Seeded & Chopped
1 each Avocado, Peeled & Chopped

* Fish should be Orange Roughy, Haddock, or Mackerel, cut into ½" ** If fresh Cilantro is not available, use 1 t dried cilantro leaves. ***

If fresh oregano is not availabel, use ¼ t dried oregano leaves. **** Olives should have pimiento stuffing. ***** Jalapeno Chiles should be seeded and chopped.

~------------------------------------------------------ ~----------------- Heat ¾-inch of water to boiling in 10-inch skillet; carefully place fish in water.

Heat to boiling; reduce heat. Simmer, uncovered, just until fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart); drain carefully.

Mix remaining ingredients except tomato and avocado in a glass or plastic dish. Stir in fish carefully.

Cover and refrigerate 2 day, carefully stirring occasionally. Just before serving, gently stir in tomato and avocado; drain. Serve fish mixture on saltine crackers or tortilla chips, if desired.

Similar recipes