| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Taste3 | 1 | Servings | |
INGREDIENTS
| 1 | c | Lime juice, 6 to 8 limes |
| 1/2 | Onion, finely minced | |
| 1 | Garlic clove, finely minced | |
| 2 | Tomatoes, peeled and diced | |
| 1 | Jalapeno chile, roasted | |
| peeled | ||
| seeded and finely | ||
| minced | ||
| 4 | T | Olive oil |
| 1 | t | Fresh thyme or 1/2 teaspoon |
| dried | ||
| 1 | t | Capers, rinsed |
| 1/2 | c | Coarsely-chopped cilantro |
| 2 | lb | Halibut steaks, skinned |
| boned and | ||
| cut in 1-inch cubes | ||
| Salt and pepper | ||
| Boston lettuce leaves | ||
| about 1/2 small | ||
| head | ||
| 1 | Red onion, thinly sliced | |
| 1 | Orange, peeled and thinly | |
| sliced |
INSTRUCTIONS
In a large nonreactive bowl combine first 10 ingredients and season to taste with salt and pepper. Cover bowl with plastic wrap and marinate at least 8 hours or overnight, stirring once or twice. To serve, line 6 or 8 salad plates with lettuce leaves. Arrange onion and orange slices, slightly overlapping, on each plate. Using a slotted spoon mound fish in center of plate and spoon a little liquid over top of each serving. Yield: 6 to 8 servings Converted by MC_Buster. Recipe by: TASTE SHOW #TS4603 Converted by MM_Buster v2.0l.
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