Pickled Fish
Yield
8 servingsPrep
10 minCook
10 minReady
8 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
fish fillets
|
|
| ½ | cup |
vinegar
|
|
| 4 | ounces |
green chili peppers
rinsed, seeded, chopped |
|
| 1 | tablespoon |
orange zest
finely shredded |
|
| ¼ | cup |
orange juice
|
|
| ¼ | cup |
onions
chopped |
|
| 2 | each |
bay leaves
|
*
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | large |
oranges
thinly sliced, for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
fish fillets
|
|
| 118 | ml |
vinegar
|
|
| 115.6 | ml/g |
green chili peppers
rinsed, seeded, chopped |
|
| 15 | ml |
orange zest
finely shredded |
|
| 59 | ml |
orange juice
|
|
| 59 | ml |
onions
chopped |
|
| 2 | each |
bay leaves
|
*
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | large |
oranges
thinly sliced, for garnish |
|
Directions
Place fish fillets in a 10-inch skillet.
Add boiling water to cover and simmer, covered, 5 to 8 minutes or until the fish flakes easily when tested with a fork.
Drain fish; arrange in a shallow dish.
Combine vinegar, oil, chile peppers, orange peel, orange juice, onion, bay leaves, garlic, 1 teaspoon salt, and ⅛ teaspoon pepper.
Pour over the fish.
Cover and refrigerate several hours or overnight.
Drain off marinade and transfer fish to a serving dish.
Serve cold, garnished with the orange slices.
