Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 12 ounces | Swordfish; skin and |
| \N \N | ; dark meat removed |
| 1 cup | Freshly squeezed lime juice; plus |
| 1 tablespoon | Freshly squeezed lime juice |
| 1 small | Red onion; diced |
| 2 mediums | Tomatoes; cored, seeded, diced |
| ½ cup | Freshly squeezed orange juice |
| ½ cup | Tomato juice |
| 1½ \N | Jalapeno chiles; stemmed, seeded, |
| \N \N | ; and finely chopped |
| 2 bunches | Oregano - leaves only; chopped |
| ¼ cup | Olive oil |
| ½ cup | Small green olives |
| 1 teaspoon | Salt |
| ½ teaspoon | Freshly ground black pepper |
| 3 \N | Bay leaves |
| \N \N | Lettuce leaves for serving; optional |
Cut swordfish into ½-inch squares. In non-metallic container combine the fish and 1 cup lime juice. Let marinate for 30 minutes in refrigerator.
Drain and discard lime juice. Transfer the fish to a mixing bowl. In bowl combine swordfish with 1 tablespoon lime juice and the remaining ingredients. Toss well and chill for at least an hour or as long as overnight. Remove bay leaves. Serve cold in chilled glasses or on lettuce lined plates. This recipe yields ? servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6110 broadcast 08-19-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-19-1996
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.