Fish en escabeche
12 servings
Ingredients
| Quantity | 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 |
Directions
* 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.