Fish En Escabeche
Yield
12 servingsPrep
10 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
fish fillets
firm |
|
| 79 | ml |
lemon juice
|
|
| 79 | ml |
lime juice
|
|
| 59 | ml |
vegetable oil
|
|
| 15 | ml |
cilantro
|
|
| 5 | ml |
oregano
snipped |
|
| 3.8 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 12 | each |
green olives
|
*
|
| 2 | each |
jalapeño pepper
|
*
|
| 237 | ml |
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.
