Fish En Escabeche

Fish En Escabeche
Categories: Fish, Appetizer, Vegetable, Tex/mexican
Video Games Kitchen And Dining Movies Gifts Yield: 12 servings

1 lb Firm White Fish Fillets; * 1/4 t Pepper
1/3 c Lemon Juice 12 ea Stuffed Green Olives; ****
1/3 c Lime Juice 2 ea Jalapenos Chiles; *****
1/4 c Olive Or Vegetable Oil 1/4 c Onion; Finely Chopped, 1 sm
1 T Cilantro; Fresh, Snipped, ** 1 ea Clove Garlic; Finely Chopped
1 t Oregano; Fresh, Snipped, *** 1 c Tomato; Seeded & Chopped
3/4 t Salt 1 ea 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.
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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.