Fish En Escabeche
12
12
Ingredients
| 1 | pound |
fish fillets
firm |
|
| ⅓ | cup |
lemon juice
|
|
| ⅓ | cup |
lime juice
|
|
| ¼ | cup |
vegetable oil
|
|
| 1 | tablespoon |
cilantro
|
* |
| 1 | teaspoon |
oregano
snipped |
|
| ¾ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
* |
| 12 | each |
green olives
|
* |
| 2 | each |
jalapeño pepper
|
* |
| 1 | cup |
tomatoes
chopped |
|
| 1 | each |
avocados
chopped |
Directions
Heat ¾ 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.
Nutrition Facts
Serving Size 88g (3.1 oz)Amount per Serving
Calories 10763% of calories from fat
% Daily Value *
Total Fat 7g
12%
Saturated Fat 1g
5%
Trans Fat
0g
Cholesterol 18mg
6%
Sodium 180mg
8%
Total Carbohydrate
1g
1%
Dietary Fiber 1g
6%
Sugars g
Protein
15g
Vitamin A 3%
•
Vitamin C 16%
Calcium 1%
•
Iron 2%
* based on a 2,000 calorie diet
How is this calculated?
