| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Firm; fleshed white fish filets (such as lake bass; red snapper or sea bass); cut into 1/2 inch pieces |
| 1 |
c |
Fresh lime juice |
|
|
Salt to taste |
| 1/4 |
c |
Olive oil |
| 1/2 |
|
Clove garlic; minced |
| 1 |
sm |
Onion; chopped |
| 1 |
sm |
Green pepper; chopped |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
|
|
Lettuce leaves |
|
|
Chopped tomatoes |
|
|
Sliced avocados |
INSTRUCTIONS
In a ceramic or glass bowl, combine the fish with the lime juice and salt
to taste. Chill the mixture overnight. Be sure fish is covered by lime
juice as this cooks the fish. Next day, combine oil, garlic, onions,
pepper, salt and black pepper in a small bowl and mix well. Drain fish
well. Return to dish. Pour oil mixture over fish and toss gently. Let stand
30 minutes. Arrange lettuce leaves in chilled dishes and top with fish.
Garnish with chopped tomatoes and avocado slices. Serves 4 to 6 as a first
course. If used for an appetizer, arrange in dish and serve cocktail sauce
(omit tomatoes and avocado). Yield: 4 to 6 servings.
DR. ALBERT JOHNSON
REFRIGERATE OVERNIGHT
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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