Fish en Escabeche Recipe
Ingredients:
3/4 tsp of salt
1/3 c juice of lime
1/3 c juice of lemon
1 tsp of snipped fresh cilantro
1 lb of firm white-fish fillets
1 tsp of snipped fresh oregano
1/4 tsp of pepper
1/4 c of olive oil
1/4 c of finely-chopped small onion
1 garlic clove; chopped finely
12 pcs stuffed olives (green)
1 peeled avocado; chopped
2 Jalapeno-chiles
1 c of seeded tomatoes; chopped
Instructions:
Slice fillets into half-inch cubes. Have 3/4-inch water heated ’til boiling rapidly in skillet. Add fillets in then heat ’til boiling. You reduce the heat & simmer for half a minute w/o cover ’til fish turns opaque, drain well.
Combine rest of the ingredients excluding avocado & tomatoes in glass dish. Slowly add your fish then cover & refrigerate for 2 days, stir occasionally.
Mix avocado & tomato into fish prior to serving, drain.
>> Fish en Escabeche Recipe