Fish en Escabeche

* Exported from MasterCook *

Fish en Escabeche

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Seafood Appetizers
Vegetables Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Firm White Fish Fillets -- *
1/3 cup Lemon Juice
1/3 cup Lime Juice
1/4 cup Olive Or Vegetable Oil
1 tablespoon Cilantro; Fresh, Snipped -- **
1 teaspoon Oregano; Fresh, Snipped -- ***
3/4 teaspoon Salt
1/4 teaspoon Pepper
12 Stuffed Green Olives -- ****
2 Jalapenos Chiles -- *****
1/4 cup Onion; Finely Chopped -- 1 sm
1 Clove Garlic -- Finely Chopped
1 cup Tomato -- Seeded & Chopped
1 Avocado -- Peeled & Chopped

* Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2"
** 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.

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