Pescado
Pescado en Escabeche
| Amount |
Measure |
Ingredient |
| 1 |
lb |
Firm White Fish Fillets |
| 1/3 |
cup |
Lemon Juice |
| 1/3 |
cup |
Lime Juice |
| ¼ |
cup |
Olive Or Vegetable Oil |
| 1 |
T |
Cilantro; Fresh, Snipped |
| 1 |
t |
Oregano; Fresh, Snipped |
| ¾ |
t |
Salt |
| ¼ |
t |
Pepper |
| 12 |
ea |
Pimiento Stuffed Green Olives |
| 2 |
ea |
Jalapenos Chiles; Seeded & Chopped |
| ¼ |
cup |
Onion; Finely Chopped, 1 sm |
| 1 |
ea |
Clove Garlic; Finely Chopped |
| 1 |
cup |
Tomato; Seeded & Chopped |
| 1 |
ea |
Avocado, Peeled & Chopped |
Tips:
- 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 availabel, use 1/4 t dried oregano leaves.
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.
data | desert | deperados
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