Rezept:

Rezept drucken

ins Rezeptbuch legen

als email versenden

MealMaster - Ansicht

Rezept als PDF

Rezept benoten

Anmerkung schreiben
 
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
Fish en Escabeche
Zutaten für 12 Portionen Menge anpassen
die Zutaten:
1 x ca. 450 gFirm White Fish Fillets; *
1/3 Tasselemon juice
1/3 Tasselime juice
1/4 TasseOlive oil or vegetable oil
1 TeelöffelCilantro; Fresh, Snipped, **
1 TeelöffelOregano; Fresh, Snipped, ***
3/4 Teelöffelsalt
1/4 Teelöffelpepper
12 Stuffed Green Olives; ****
Jalapenos Chiles; *****
1/4 TasseOnion; Finely Chopped, 1 sm
Cloves garlic finely chopped
1 TasseTomato; Seeded & Chopped
Avocado, Peeled & Chopped
die Zubereitung:

* 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.


Anmerkungen zum Rezept: