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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
1 x ca. 450 g | Firm White Fish Fillets; * |
1/3 Tasse | lemon juice |
1/3 Tasse | lime juice |
1/4 Tasse | Olive oil or vegetable oil |
1 Teelöffel | Cilantro; Fresh, Snipped, ** |
1 Teelöffel | Oregano; Fresh, Snipped, *** |
3/4 Teelöffel | salt |
1/4 Teelöffel | pepper |
12 | Stuffed Green Olives; **** |
2 | Jalapenos Chiles; ***** |
1/4 Tasse | Onion; Finely Chopped, 1 sm |
1 | Cloves garlic finely chopped |
1 Tasse | Tomato; Seeded & Chopped |
1 | Avocado, Peeled & Chopped |
* Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2"
** 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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