 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Ingredients:
1 lb orange roughy fillets (firm) or 1 lb haddock fillets (firm) or 1 lb mackerel fillet, cut into 1/2 strips (firm) |
1/3 cup lemon juice |
1/3 cup lime juice |
1/4 cup green olives or 1/4 cup vegetable oil |
1 tablespoon cilantro, fresh, snipped (if fresh cilantro is not available, use 1 t dried cilantro leaves.) |
1 teaspoon oregano, fresh, snipped (if fresh oregano is not availabel, use 1/4 t dried oregano leaves.) |
3/4 teaspoon salt |
1/4 teaspoon pepper |
12 stuffed green olives (with pimiento stuffing) |
2 jalapeno chiles |
1/4 cup onion, finely chopped, 1 sm |
1 clove garlic, finely chopped |
1 cup tomato, seeded & chopped |
1 avocado, peeled & chopped |
Directions:
1. Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish in water.
2. Heat to boiling; reduce heat.
3. Simmer, uncovered, just until fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart); drain carefully.
4. Mix remaining ingredients except tomato and avocado in a glass or plastic dish.
5. Stir in fish carefully.
6. Cover and refrigerate 2 day, carefully stirring occasionally.
7. Just before serving, gently stir in tomato and avocado; drain.
8. Serve fish mixture on saltine crackers or tortilla chips, if desired.
|
|