A recipe for Fish En Escabeche. Follow the simple recipe instructions for Fish En Escabeche shared by other home cooking experts.
Ingredients
1 lb. Firm White Fish Fillets *1/3 c. Lemon Juice
1/3 c. Lime Juice
1/4 c. Olive Or Vegetable Oil
1 Tbs. Cilantro; Fresh, Snipped **
1 Tsp. Oregano; Fresh, Snipped ***
3/4 Tsp. Salt
1/4 Tsp. 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 and Chopped
1 ea. Avocado, Peeled and Chopped
* Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2 cubes.
**If fresh Cilantro is not available use 1 Tsp. dried cilantro leaves.
***If fresh oregano is not available use 1/4 Tsp. dried oregano leaves.
****Olives should have pimiento stuffing. Jalapeno Chiles should be seeded and chopped.
Directions
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.
