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Fish En Escabeche Recipe
Serves 12
Ingredients: 1 lb firm white fish fillets (orange roughy, haddock or mackerel), cut into 1/2" slices
1/3 cup lemon juice
1/3 cup lime juice
1/4 cup olive or vegetable oil
1 tbsp cilantro, fresh, snipped, or 1 tsp dried cilantro leaves
1 tsp oregano, fresh, snipped, or 1/4 tsp dried oregano leaves
3/4 tsp salt
1/4 tsp pepper
12 pimiento-stuffed green olives
2 jalapenos chiles, seeded and chopped
1/4 cup onion, finely chopped (1 small)
1 clove garlic, finely chopped
1 cup tomato, seeded and chopped
1 avocado, peeled and chopped
Instructions: 1. Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish in water.
2. Heat to boiling; reduce heat.
3. Simmer, uncovered, just until fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart); drain carefully.
4. Mix remaining ingredients except tomato and avocado in a glass or plastic dish.
5. Stir in fish carefully.
6. Cover and refrigerate 2 day, carefully stirring occasionally.
7. Just before serving, gently stir in tomato and avocado; drain.
8. Serve fish mixture on saltine crackers or tortilla chips, if desired.
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