You are here

Pickled Fish

Taste.of.Spain's picture
  Dressed whitefish 1 Pound, freshly caught
  Lime juice 1 Cup (16 tbs), freshly squeezed
  Tomatoes 2
  Red pepper 1
  Green pepper 1
  Pimiento stuffed olives 1⁄4 Cup (4 tbs)
  Chopped onions 2 Tablespoon
  Olive oil 1⁄4 Cup (4 tbs)
  Wine vinegar 2 Tablespoon
  Oregano 1 Teaspoon
  Salt 1 Teaspoon
  Slivered blanched olives 1⁄2 Cup (8 tbs)

Wash fish well.
Remove skin or bones; slice into small pieces.
Place in small glass or stainless-steel bowl.
Pour lime juice over fish; refrigerate 10 to 12 hours.
Spoon juice over fish every 2 hours.
Peel and seed tomatoes; slice into thin wedges.
Core and seed peppers; slice into small strips.
Slice olives.
Add vegetables and remaining ingredients to fish 1 hour before serving time.
Toss gently.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.5 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1505 Calories from Fat 950

% Daily Value*

Total Fat 107 g164.9%

Saturated Fat 14.3 g71.7%

Trans Fat 0 g

Cholesterol 272.2 mg90.7%

Sodium 5395.2 mg224.8%

Total Carbohydrates 52 g17.2%

Dietary Fiber 15.3 g61.3%

Sugars 19.9 g

Protein 94 g188.1%

Vitamin A 159.9% Vitamin C 601.2%

Calcium 33.8% Iron 37.9%

*Based on a 2000 Calorie diet

Pickled Fish Recipe