Fish En Escabeche
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
Fish En Escabeche
1 lb Firm White Fish Fillets; *
1/3 c Lemon Juice
1/3 c Lime Juice
1/4 c Olive Or Vegetable Oil
1 tb Cilantro; Fresh, Snipped, **
1 ts Oregano; Fresh, Snipped, ***
3/4 ts Salt
1/4 ts Pepper
12 ea Stuffed Green Olives; ****
2 ea Jalapenos Chiles; *****
1/4 c Onion; Finely Chopped, 1 sm
1 ea Clove Garlic; Finely Chopped
1 c Tomato; Seeded & Chopped
1 ea Avocado, Peeled & Chopped
* 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.
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.
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