Marinated Lime Fish
|Firm white fish fillets||1 1⁄4 Pound, cut into strips (625 Gram)|
|Lime juice||8 Fluid Ounce (1 Cup, 250 Milliliter)|
|Ripe tomatoes||3 , chopped|
|Pickled jalapeno chilies||4 , sliced|
|Chopped fresh oregano||1 Tablespoon|
|Olive oil||3 Fluid Ounce (1/3 Cup, 90 Milliliter)|
|Onion||1⁄2 , finely diced|
|Chopped stuffed olives||3 Tablespoon|
|Fresh coriander leaves||2 Tablespoon|
1. Place fish in a bowl, pour over lime juice and marinate in the refrigerator, tossing occasionally, for 3 hours or until fish is opaque. Drain off half the lime juice, then add tomatoes, chilies, oregano and oil. Toss and chill for 1 hour longer.
2. Before serving, stand at room temperature for 20 minutes, then scatter with onion, olives and coriander.