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Fish en escabeche

Yield: 12 servings

Ingredients:

• 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

Instructions:

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" ** If fresh Cilantro is not available use 1 t dried cilantro leaves. *** If fresh oregano is not availabel 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.

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