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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: * 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.
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