Pickled fish
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fish Fillets;Fresh Or Frozen |
| ½ | cup | Vinegar |
| 4 | ounces | Green Chile Peppers; 1 cn, * |
| 1 | tablespoon | Orange Peel; Finely Shredded |
| 1 | each | Orange; Thinly Sliced, 1 lg |
| ¼ | cup | Orange Juice |
| ¼ | cup | Onion; Chopped, 1 sm. |
| 2 | eaches | Bay Leaves |
| 2 | eaches | Cloves Garlic; Minced |
Directions
GARNISHES
* Green Chiles should be rinsed, seeded, and chopped. Thaw fish fillets if frozen. Place fish fillets in a 10-inch skillet. Add boiling water to cover and simmer, covered, 5 to 8 minutes or until the fish flakes easily when tested with a fork. Drain fish; arrange in a shallow dish. Combine vinegar, oil, chile peppers, orange peel, orange juice, onion, bay leaves, garlic, 1 tsp salt, and ⅛ t pepper. Pour over the fish. Cover and refrigerate several hours or overnight. Drain off marinade and transfer fish to a serving dish.
Serve cold, garnished with the orange slices.