Fish En Escabeche

Recipe Ingredients

1 lb	454g / 16oz	Firm white fish fillets - *
1/3 cup	78ml	Lemon juice
1/3 cup	78ml	Lime juice
1/4 cup	59ml	Olive or vegetable oil
1 tablespoon	15ml	Cilantro; fresh - snipped, **
1 teaspoon	5ml	Oregano; fresh - snipped, ***
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Pepper
12		Stuffed green olives - ****
2		Jalapenos chiles - *****
1/4 cup	15g / 0.5oz	Onion; finely chopped - 1 sm
1		Garlic - finely chopped
1 cup	62g / 2.2oz	Tomato - seeded and chopped
1		Avocado - peeled and chopped

Recipe Instructions

* Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2" cubes.

** 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.

Source:
California Culinary Academy

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