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Piquant Marinated Fish

Mexican.Chef's picture
Ingredients
  Whitefish fillets/Pompano / mackerel fillets 1 Pound, skinned (450 Gram)
  Limes 4
  Tomato 1 Medium, peeled, seeded, diced
  Fresh jalapeno pepper 3 , seeded, finely chopped
  Olive oil/Vegetable oil 30 Milliliter (2 Tablespoons)
  Drained capers 15 Milliliter (1 Tablespoon)
  Salt 1⁄2 Teaspoon (2 Milliliter)
  Dried oregano 1⁄4 Teaspoon (1 Milliliter)
  Ripe avocado 1⁄2 (Firm)
  Red onion 1⁄2
  Lime wedges 6
Directions

1. Cut fish fillets into 1/2 inch (1.3-cm) square pieces.
2. Squeeze limes to yield 3/4 cup (180 mL) juice.
3. Combine fish and lime juice in medium glass bowl (not metal or plastic); mix well. Refrigerate, covered, stirring gently occasionally, until fish becomes firm and opaque, at least 4 hours. (The acid of the lime juice "cooks" the fish.)
4. About 1 1/2 hours before serving, add tomato, chilies, oil, capers, salt and oregano to fish mixture; mix gently. Refrigerate, covered, until serving time.
5. At serving time, pare avocado; cut lengthwise into 4 to 6 slices. Cut onion into thin slices.
6. Arrange onion slices around edge of 4 to 6 large scallop shells or individual serving plates. Spoon fish mixture with slotted spoon into center of each shell. Garnish with avocado slices; serve with lime wedges.

Recipe Summary

Cuisine: 
Mexican
Course: 
Appetizer
Techniques: 
Marinate
Ingredient: 
Fish
Interest: 
Gourmet

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