| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Mexican | Fish, Main dish, Mexican, Seafood | 8 | Servings |
INGREDIENTS
| 2 | lb | Fish Fillets;Fresh Or Frozen |
| 1/2 | c | Vinegar |
| 4 | oz | Green Chile Peppers; 1 cn, * |
| 1 | tb | Orange Peel; Finely Shredded |
| 1/4 | c | Orange Juice |
| 1/4 | c | Onion; Chopped, 1 sm. |
| 2 | Bay Leaves | |
| 2 | Cloves Garlic; Minced | |
| 1 | Orange; Thinly Sliced, 1 lg |
INSTRUCTIONS
GARNISHES * Green Chiles should be rinsed, seeded, and chopped. Thaw fish fillets if frozen. Place fish fillets in a 10-inch skillet. Add boiling water to cover and simmer, covered, 5 to 8 minutes or until the fish flakes easily when tested with a fork. Drain fish; arrange in a shallow dish. Combine vinegar, oil, chile peppers, orange peel, orange juice, onion, bay leaves, garlic, 1 tsp salt, and 1/8 t pepper. Pour over the fish. Cover and refrigerate several hours or overnight. Drain off marinade and transfer fish to a serving dish. Serve cold, garnished with the orange slices. Mostly from Better Homes & Garden's "Mexican Cookbook". File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest7.zip
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