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Fish en Escabeche

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Fish en Escabeche

Post by Admin on Sat Sep 24, 2016 12:16 pm

Fish en Escabeche
Categories: Fish, Appetizers, Vegetables, Mexican
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 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
: 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.
~-- 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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