Fish En Escabeche

Course : Fish
Serves: 12
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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 snipped
1 teaspoon oregano snipped
3/4 teaspoon salt
1/4 teaspoon pepper
12 medium stuffed green olives
2 medium jalapenos chiles
1/4 cup onion finely chopped
1 clove garlic finely chopped
1 cup tomato seeded and chopped
1 medium avocado -- peeled and chopped

Preparation / Directions:

* 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.

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