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.