------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Fish en Escabeche
Categories: Fish Appetizers Vegetables Mexican  
  Servings: 12

      1 lb Firm White Fish Fillets; * 
    1/3 c  Lemon Juice 
    1/3 c  Lime Juice 
    1/4 c  Olive Or Vegetable Oil 
      1 T  Cilantro; Fresh, Snipped, ** 
      1 t  Oregano; Fresh, Snipped, *** 
    3/4 t  Salt 
    1/4 t  Pepper 
     12 ea Stuffed Green Olives; **** 
      2 ea Jalapenos Chiles; ***** 
    1/4 c  Onion; Finely Chopped, 1 sm 
      1 ea Clove Garlic; Finely Chopped 
      1 c  Tomato; Seeded & Chopped 
      1 ea Avocado, Peeled & Chopped 

  *       Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2"
          cubes.
  **      If fresh Cilantro is not available, use 1 t dried cilantro leaves.
  ***     If fresh oregano is not availabel, use 1/4 t dried oregano leaves.
  ****    Olives should have pimiento stuffing.
  *****   Jalapeno Chiles should be seeded and chopped.
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  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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