Fish En Escabeche

Recipe Ingredients

1 lb	454g / 16oz	Firm white fish fillets - *
1/3 cup	78ml	Lemon juice
1/3 cup	78ml	Lime juice
1/4 cup	59ml	Olive or vegetable oil
1 tablespoon	15ml	Cilantro, fresh - snipped, **
1 teaspoon	5ml	Oregano, fresh - snipped, ***
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Pepper
12		Stuffed green olives - ****
2		Jalapenos chiles - *****
1/4 cup	15g / 0.5oz	Onion, finely chopped - 1 sm
1		Garlic - finely chopped
1 cup	62g / 2.2oz	Tomato - 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 tsp. dried cilantro leaves.

*** If fresh oregano is not available, 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.

Source:
Southern Living - Our Best One-Dish Meals

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