Fish en Escabeche

------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Fish en Escabeche
Categories: Fish Appetizers Vegetables Mexican
Servings: 12

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"
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.
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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.

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