Fish En Escabeche

---------- Recipe via Meal-Master (tm) v8.01

Title: Fish En Escabeche
Categories: Fish/sea, Appetizers, Vegetables, Mexican
Yield: 12 servings

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, 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.
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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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