| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
French |
Appetizers, Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Fresh lime juice |
| 1 |
c |
Fresh lemon juice |
| 1 |
tb |
Hot pepper flakes or hot red chili peppers, finely chopped |
| 2 |
|
Red onions, thinly sliced and separated into rings |
| 1 |
|
Clove garlic, chopped very fine |
|
|
Salt and freshly ground black pepper to taste |
| 1 |
lb |
Grey sole fillets cut into 1" pieces (or substitute any other firm, white, mild flavored fish) |
| 1 |
lb |
Scallops |
| 1/2 |
c |
Parsley or cilantro, coarsely chopped |
|
|
Lettuce leaves for garnish |
INSTRUCTIONS
Combine all the ingredients in a glass or ceramic dish or bowl. Metal may
affect the flavor of the dish. If the marinade does not cover the fish, add
more lime or lemon juice. Cover and refrigerate the dish for 3 hours, or
until the fish is white and opaque, indicating that it has been "cooked" by
the acidity of the marinade. Serve individual portions on a bed of lettuce.
Although this is not traditionally done, it may be served with crackers or
thin slices of French bread.
Posted to MM-Recipes Digest by q591b4@ilos.net on Sep 26, 1998
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