Fish En Escabeche Recipe

* Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2" ** If fresh Cilantro is not available, use 1 t dried cilantro leaves. *** If fresh oregano is not available, use 1/4 t dried oregano leaves. **** Olives should have pimiento stuffing. ***** Jalepeno Chiles should be seeded and chopped.

Step 1

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.

Things You'll Need

  • 1lb Firm white fish fillets; *
  • 1/3c Lime juice
  • 1tb Cilantro; fresh, snipped, **
  • 3/4ts Salt
  • 12ea Stuffed green olives; ****
  • 1/4c Onion; finely chopped, 1 small
  • 1c Tomato; seeded & chopped
  • 1/3c Lemon juice
  • 1/4c Olive or vegetable oil
  • 1ts Oregano; fresh, snipped, ***
  • 1/4ts Pepper
  • 2ea Jalepenos chilies; *****
  • 1ea Clove garlic; finely chopped
  • 1ea Avocado, peeled & chopped

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