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Fish en escabeche
Artist: _ Yield: 12
Categories: Appetizers, Fish, Seafood, Vegetables Rating: 0
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Ingredients:
1 lbsFirm white fish fillets, *
1/3 cupLemon juice
1/3 cupLime juice
1/4 cupOlive or vegetable oil
1 tbspCilantro, fresh, snipped, **
1 tspOregano, fresh, snipped, ***
3/4 tspSalt
1/4 tspPepper
12 eachStuffed green olives, ****
2 eachJalapenos chiles, *****
1/4 cupOnion, finely chopped, 1 sm
1 eachClove garlic, finely chopped
1 cupTomato, seeded & chopped
1 eachAvocado, peeled & chopped
Procedures:
1* fish should be orange roughy, haddock, or mackerel, cut into ? ** if fresh cilantro is not available, use 1 t dried cilantro leaves.
2*** if fresh oregano is not availabel, use ?t dried oregano leaves.
3**** olives should have pimiento stuffing.
4* jalapeno chiles should be seeded and chopped.
5~--- heat ?inch of water to boiling in 10-inch skillet; carefully place fish in water.
6Heat to boiling; reduce heat.
7Simmer, uncovered, just until fish is opaque, about 30 seconds (do not overcook or fish will fall apart); drain carefully.
8Mix remaining ingredients except tomato and avocado in a glass or plastic dish.
9Stir in fish carefully.
10Cover and refrigerate 2 day, carefully stirring occasionally.
11Just before serving, gently stir in tomato and avocado; drain.
12Serve fish mixture on saltine crackers or tortilla chips, if desired