Fish En Escabeche

Servings: 12
Ingredients:

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 and Chopped
1 ea Avocado, Peeled and 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.
~———————————————————————
~– 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.