Fish En Escabeche Recipe

Fish En Escabeche Recipe

Ingredients

• Serving Size : 12
• 1 pound firm white fish fillets; *
• 1/3 cup lemon juice
• 1/3 cup lime juice
• 1/4 cup olive or vegetable oil
• 1 tablespoon cilantro; fresh, snipped, **
• 1 teaspoon oregano; fresh, snipped, ***
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 12 stuffed green olives; ****
• 2 jalapenos chiles; *****
• 1/4 cup onion; finely chopped, 1 sm
• 1 clove garlic; finely chopped
• 1 cup tomato; seeded and chopped
• 1 avocado, peeled and chopped
• * Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2″ ** If fresh Cilantro is not available, use 1 t dried cilantro leaves. *** If fresh oregano is not available, use 1/4 t dried oregano leaves. **** Olives should have pimiento stuffing. ***** Jalapeno Chiles should be seeded and chopped.

Method

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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