Title: Fish En Escabeche
Categories: Seafood Appetizer
Yield: 12 Servings
| 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 | | Stuffed Green Olives **** |
| 2 | | Jalapenos Chiles ***** |
| 1 | sm | Onion, Finely Chopped |
| 1 | | Clove Garlic, Finely Chopped |
| 1 | c | Tomato, Seeded And Chopped |
| 1 | | Avocado, Peeled And Chopped |
* Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2" strips
** 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
days, carefully stirring occasionally. Just before serving, gently stir in
tomato and avocado; drain. Serve fish mixture on saltine crackers or
tortilla chips, if desired.