Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         firm white fish fillets; *
     1/3  cup           lemon juice
     1/3  cup           lime juice
     1/4  cup           olive or vegetable oil
   1      tablespoon    cilantro; fresh -- snipped, **
   1      teaspoon      oregano; fresh -- snipped, ***
     3/4  teaspoon      salt
     1/4  teaspoon      pepper
  12                    stuffed green olives; ****
   2                    jalapenos chiles; *****
     1/4  cup           onion; finely chopped -- 1 sm
   1      clove         garlic; finely chopped
   1      cup           tomato; seeded and chopped
   1                    avocado -- peeled and chopped

Preparation:

* 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 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.