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Fish En Escabeche

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Ingredients

Adjust Servings:
1 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 tomatoes, seeded & chopped
1 avocado, peeled & chopped

Nutritional information

68.1
Calories
28 g
Calories From Fat
3.2 g
Total Fat
0.4 g
Saturated Fat
22.7 mg
Cholesterol
218.6 mg
Sodium
3.8 g
Carbs
1.6 g
Dietary Fiber
1.1 g
Sugars
6.8 g
Protein
92g
Serving Size

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Fish En Escabeche

Features:
    Cuisine:

    This recipe sparks my creativity in the kitchen.

    • 20 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    Fish En Escabeche,


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    Steps

    1
    Done

    Heat 3/4-Inch of Water to Boiling in 10-Inch Skillet; Carefully Place Fish in Water.

    2
    Done

    Heat to Boiling; Reduce Heat.

    3
    Done

    Simmer, Uncovered, Just Until Fish Is Opaque, About 30 Seconds (do not Overcook or Fish Will Fall Apart); Drain Carefully.

    4
    Done

    Mix Remaining Ingredients Except Tomato and Avocado in a Glass or Plastic Dish.

    5
    Done

    Stir in Fish Carefully.

    6
    Done

    Cover and Refrigerate 2 Day, Carefully Stirring Occasionally.

    7
    Done

    Just Before Serving, Gently Stir in Tomato and Avocado; Drain.

    8
    Done

    Serve Fish Mixture on Saltine Crackers or Tortilla Chips, If Desired.

    Avatar Of Elora Bailey

    Elora Bailey

    Baking prodigy whipping up delectable pastries and desserts with precision.

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