Fish en escabeche is a dish made with fish that has been marinated in a vinegar-based sauce. It is typically made with white fish, such as catfish, tilapia, or halibut, but any type of fish can be used. The fish is usually fried, but it can also be baked or grilled.
Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2If 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 shouldbe seeded and chopped.
~Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fishin water.
Heat to boiling; reduce heat.
Simmer, uncovered, just untilfish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart);drain carefully.
Mix remaining ingredients except tomato and avocado in aglass or plastic dish.
Stir in fish carefully.
Cover and refrigerate 2day, carefully stirring occasionally.
Just before serving, gently stir intomato and avocado; drain.
Serve fish mixture on saltine crackers ortortilla chips, if desired.