Pickled Fish Recipe
Ingredients
| Whitefish | 1 pound, dressed | |
| Lime juice | 1 Cup (16 tbs), squeezed | |
| Tomatoes | 2 | |
| Pepper red | 1 | |
| Green pepper | 1 | |
| 1/4 cup pimiento-stuffed olives | ||
| Onions | 2 Tablespoon, chopped | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Wine vinegar | 2 Tablespoon | |
| Oregano | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Olives | 1/2 Cup (16 tbs), slivered | |
Directions
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.
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.
Chef
