| 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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