Title: Pickled Fish
Categories: Mexican Seafood
Yield: 8 Servings
| 2 | lb | Fish Fillets;Fresh Or Frozen |
| 1/2 | c | Vinegar |
| 4 | oz | Green Chile Peppers; 1 cn, * |
| 1 | tb | Orange Peel; Finely Shredded |
| 1/4 | c | Orange Juice |
| 1/4 | c | Onion; Chopped, 1 sm. |
| 2 | | Bay Leaves |
| 2 | | Cloves Garlic; Minced |
| GARNISHES |
| 1 | | Orange; Thinly Sliced, 1 lg |
* Green Chiles should be rinsed, seeded, and chopped. Thaw fish fillets
if frozen. Place fish fillets in a 10-inch skillet. Add boiling water to
cover and simmer, covered, 5 to 8 minutes or until the fish flakes easily
when tested with a fork. Drain fish; arrange in a shallow dish. Combine
vinegar, oil, chile peppers, orange peel, orange juice, onion, bay leaves,
garlic, 1 tsp salt, and 1/8 t pepper. Pour over the fish. Cover and
refrigerate several hours or overnight. Drain off marinade and transfer
fish to a serving dish. Serve cold, garnished with the orange slices.