Fish En Escabeche Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: 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
Directions:
* 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.
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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.
Source from luhu.jp
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.
Source from luhu.jp