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Pickled Fish

Mexican.Chef's picture
  Fish fillets 2 Pound (Fresh / Frozen)
  Vinegar 1⁄2 Cup (8 tbs)
  Cooking oil 1⁄4 Cup (4 tbs)
  Canned green chili peppers 4 Ounce, rinsed, seeded and chopped (1 Can)
  Finely shredded orange peel 1 Tablespoon
  Orange juice 1⁄4 Cup (4 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Bay leaves 2
  Garlic 2 Clove (10 gm), minced
  Orange 1 , thinly sliced

Thaw frozen fish.
Place fish fillets in 10-inch skillet.
Add boiling water to cover.
Simmer, covered, 5 to 8 minutes or till fish flakes easily.
Drain fish; arrange in a shallow baking dish.
Combine vinegar, oil, chili peppers, orange peel, orange juice, onion, bay leaves, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper.
Pour over fish.
Cover and refrigerate several hours or overnight.
Drain off marinade; transfer fish to serving dish.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1500 Calories from Fat 686

% Daily Value*

Total Fat 78 g119.7%

Saturated Fat 8.2 g41.1%

Trans Fat 0 g

Cholesterol 600 mg200%

Sodium 1257.5 mg52.4%

Total Carbohydrates 42 g14.1%

Dietary Fiber 8.9 g35.5%

Sugars 21.6 g

Protein 164 g327.6%

Vitamin A 16.3% Vitamin C 281.2%

Calcium 67.1% Iron 16.9%

*Based on a 2000 Calorie diet

Pickled Fish Recipe