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Fish En Escabeche

 

12

Yield

12

servings

Prep

10

min

Cook

30

min

Ready

45

min

Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

1 pound fish fillets
firm
cup lemon juice
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.

 

* not incl. in nutrient facts

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Comments

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?

 

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