| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Taste3 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Lime juice; (6 to 8 limes) |
| 1/2 |
sm |
Onion; finely minced |
| 1 |
sm |
Garlic clove; finely minced |
| 2 |
lg |
Tomatoes; peeled and diced |
| 1 |
lg |
Jalapeno chile; roasted, peeled, |
|
|
; seeded and finely |
|
|
; minced |
| 4 |
tb |
Olive oil |
| 1 |
ts |
Fresh thyme or 1/2 teaspoon dried |
| 1 |
ts |
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 |
sm |
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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