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Fish En Escabeche

  • 12servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Firm white fish fillets -

  2. 1/3 cup 78ml Lemon juice

  3. 1/3 cup 78ml Lime juice

  4. 1/4 cup 59ml Olive or vegetable oil

  5. 1 tablespoon 15ml Cilantro; fresh - snipped, **

  6. 1 teaspoon 5ml Oregano; fresh - snipped, **

  7. 3/4 teaspoon 3.8ml Salt

  8. 1/4 teaspoon 1 1/3ml Pepper

  9. 12 Stuffed green olives - **

  10. 2 Jalapenos chiles - **

  11. finely chopped - 1

  12. 1 Garlic - finely chopped

  13. 1 cup 62g / 2 1/5oz Tomato - seeded and chopped

  14. 1 Avocado - peeled and chopped

Instructions Jump to Ingredients ↑

  1. * Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2" cubes.

  2. ** If fresh Cilantro is not available, use 1 t dried cilantro leaves.

  3. ** If fresh oregano is not available, use 1/4 t dried oregano leaves.

  4. ** Olives should have pimiento stuffing.

  5. ** Jalapeno Chiles should be seeded and chopped.

  6. Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish in water.

  7. 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.

  8. 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.

  9. Just before serving, gently stir in tomato and avocado; drain. Serve fish mixture on saltine crackers or tortilla chips, if desired.

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