Preparation:
* Green Chiles should be rinsed, seeded, and chopped.
Thaw fish fillets if frozen. Place fish fillets in a 10-inch skillet. Add boiling water to cover and simmer, covered, 5 to 8 minutes or until the fish flakes easily when tested with a fork. Drain fish; arrange in a shallow dish.
Combine vinegar, oil, chile peppers, orange peel, orange juice, onion, bay leaves, garlic, 1 tsp salt, and 1/8 t pepper. Pour over the fish.
Cover and refrigerate several hours or overnight.
Drain off marinade and transfer fish to a serving dish.
Serve cold, garnished with the orange slices. |
