Fish en Escabeche
Author: Kitchens
  • 1 pound firm white fish fillets; *
  • 1/3 Cup lemon juice
  • 1/3 Cup lime juice
  • 1/4 Cup olive or vegetable oil
  • 1 Tablespoon cilantro; fresh, snipped, **
  • 1 teaspoon oregano; fresh, snipped, ***
  • 3/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 12 stuffed green olives;
  • 2 jalapenos chiles
  • 1/4 Cup onion; finely chopped, 1 small
  • 1 clove garlic; finely chopped
  • 1 Cup tomato; seeded and chopped
  • 1 avocado, peeled and chopped
  1. * Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2"** If fresh Cilantro is not available, use 1 teaspoon dried cilantro leaves.
  2. *** If fresh oregano is not available, use 1/4 t dried oregano leaves.
  3. **** Olives should have pimiento stuffing.
  4. ***** Jalapeno Chiles should be seeded and chopped.Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish in water. Heat to boiling; reduce heat. Simmer, uncovered, just until fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart); drain carefully. Mix remaining ingredients except tomato and avocado in a glass or plastic dish.Stir in fish carefully. Cover and refrigerate 2 day, carefully stirring occasionally. Just before serving, gently stir in tomato and avocado; drain. Serve fish mixture on saltine crackers or tortilla chips, if desired.
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