| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Grains | Mexican | Seafood, Appetizers, Vegetables, Mexican | 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 | tb | Cilantro; Fresh, Snipped, ** |
| 1 | ts | Oregano; Fresh, Snipped, *** |
| 3/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 12 | Stuffed Green Olives; **** | |
| 2 | Jalapenos Chiles; ***** | |
| 1/4 | c | Onion; Finely Chopped, 1 sm |
| 1 | Clove Garlic; Finely Chopped | |
| 1 | c | Tomato; Seeded & Chopped |
| 1 | Avocado, Peeled & Chopped |
INSTRUCTIONS
* 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 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. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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