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  Recipe Home » Fish » Fish En Escabeche
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  Fish En Escabeche
  Category: Fish
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 245
Ingredients:
1 lb Firm White Fish Fillets, *
1/3 cup Lemon Juice
1/3 cup Lime Juice
1/4 cup Olive Or Vegetable Oil
1 tbsp Cilantro, Fresh, Snipped, **
1 tsp Oregano, Fresh, Snipped, ***
3/4 tsp Salt
1/4 tsp Pepper
12 each Stuffed Green Olives, ****
2 each Jalapenos Chiles, *****
1/4 cup Onion, Finely Chopped, 1 sm
1 each Clove Garlic, Finely Chopped
1 cup Tomato, Seeded & Chopped
1 each Avocado, Peeled & Chopped
Instructions:
* Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2"
cubes. **If fresh Cilantro is not available, use 1 tsp dried cilantro
leaves. ***If fresh oregano is not availabel, use 1/4 tsp 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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