My Recipes

Title: Fish en Escabeche

User: nnss

Yield: 12 servings

Categories: mexican, vegetables, appetizers, fish

amount unit name
1 LB firm white fish fillets *
1/3 C lemon juice
1/3 C lime juice
1/4 C olive or vegetable oil
1 T cilantro fresh, snipped, **
1 T oregano fresh, snipped, ***
3/4 T salt
1/4 T 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 inch
: cubes.
** If fresh Cilantro is not available, use 1 t dried cilantro
leaves. *** If fresh oregano is not availabel, use 1/4 t dried
oregano leaves. **** Olives should have pimiento stuffing.
***** Jalapeno Chiles should be seeded and chopped.
~-- 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.