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Fish en escabeche
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| Artist: |
_ |
| Categories: |
Appetizers, Fish, Seafood, Vegetables |
| Yield: |
12 |
| Rating: |
0 |
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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 |
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Procedures:
| 1 | * fish should be orange roughy, haddock, or mackerel, cut into ? ** if fresh cilantro is not available, use 1 t dried cilantro leaves. | | 2 | *** if fresh oregano is not availabel, use ?t dried oregano leaves. | | 3 | **** olives should have pimiento stuffing. | | 4 | * jalapeno chiles should be seeded and chopped. | | 5 | ~--- heat ?inch of water to boiling in 10-inch skillet; carefully place fish in water. | | 6 | Heat to boiling; reduce heat. | | 7 | Simmer, uncovered, just until fish is opaque, about 30 seconds (do not overcook or fish will fall apart); drain carefully. | | 8 | Mix remaining ingredients except tomato and avocado in a glass or plastic dish. | | 9 | Stir in fish carefully. | | 10 | Cover and refrigerate 2 day, carefully stirring occasionally. | | 11 | Just before serving, gently stir in tomato and avocado; drain. | | 12 | Serve fish mixture on saltine crackers or tortilla chips, if desired |
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