| 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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