• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Fish En Escabeche

  • Recipe Submitted by on

Category: Vegetables, Mexican, Appetizers, Seafood

 Ingredients List

  • 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 Stuffed Green Olives; ****
  • 2 Jalapenos Chiles; *****
  • 1/4 c Onion; Finely Chopped, 1 sm
  • 1 Clove Garlic; Finely Chopped
  • 1 c Tomato; Seeded & Chopped
  • 1 Avocado, Peeled & Chopped

 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 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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