Fish en escabeche

Yield: 12 servings

Ingredients:

1 lb Firm White Fish Fillets; *
1/3 c Lemon Juice
1/3 c Lime Juice
1/4 c Olive Or Vegetable Oil
1 T Cilantro; Fresh Snipped **
1 t Oregano; Fresh Snipped ***
3/4 t Salt
1/4 t Pepper
12 ea Stuffed Green Olives; ****
2 ea Jalapenos Chiles; *****
1/4 c Onion; Finely Chopped
1 sm
1 ea Clove Garlic; Finely Chopped
1 c Tomato; Seeded & Chopped
1 ea Avocado

Instructions:

Peeled & Chopped * Fish should be Orange Roughy Haddock or Mackerel cut into 1/2" : cubes. ** If fresh Cilantro is not available use 1 t dried cilantro leaves. *** If fresh oregano is not availabel use 1/4 t dried oregano leaves. **** Olives should have pimiento stuffing. ***** Jalapeno Chiles should be seeded and chopped. ~--------------------------------------------------------------------- ~-- 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.