Recipe Details

Summary

Name: Fish En Escabeche

Category: Appetizers

Ingredients and Directions

1 lb Firm White Fish Fillets; *

1/3 c Lemon Juice

1/3 c Lime Juice

1/4 c Olive Or Vegetable Oil

1 tb Cilantro; Fresh, Snipped, **

1 ts Oregano; Fresh, Snipped,

***

3/4 ts Salt

1/4 ts Pepper

12 ea Stuffed Green Olives;

****

2 ea Jalapenos Chiles;

*****

1/4 c Onion; Finely Chopped, 1 sm

1 ea Clove Garlic; Finely Chopped

1 c Tomato; Seeded & Chopped

1 ea Avocado, Peeled & Chopped

* Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2" cubes. **If fresh Cilantro is not available, use 1 tsp dried cilantro leaves.

***If fresh oregano is not availabel, use 1/4 tsp dried oregano leaves.

****Olives should have pimiento stuffing.

*****Jalapeno Chiles should be seeded and chopped.

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Heat 3/4-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.