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Fish En Escabeche

Type: Fish
Courses: Starters and appetizers
Serves: 12 people

Recipe Ingredients

1 lb 454g / 16ozFirm white fish fillets - *
1/3 cup 78mlLemon juice
1/3 cup 78mlLime juice
1/4 cup 59mlOlive or vegetable oil
1 tablespoon 15mlCilantro; fresh - snipped, **
1 teaspoon 5mlOregano; fresh - snipped, ***
3/4 teaspoon 3.8mlSalt
1/4 teaspoon 1.3mlPepper
12   Stuffed green olives - ****
2   Jalapenos chiles - *****
1/4 cup 15g / 0.5ozOnion; finely chopped - 1 sm
1   Garlic - finely chopped
1 cup 62g / 2.2ozTomato - seeded and chopped
1   Avocado - peeled and chopped

Recipe Instructions

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

** 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.

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:
California Culinary Academy

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