Pickled Fish Recipe
Ingredients
| Fish fillets | 2 Pound, frozen | |
| Vinegar | 1/2 Cup (16 tbs) | |
| Cooking oil | 1/4 Cup (16 tbs) | |
| 1 4-ounce can green chili peppers, rinsed, seeded, and chopped | ||
| Orange peel | 1 Tablespoon, finely shredded | |
| Orange juice | 1/4 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Bay leaves | 2 | |
| Garlic | 2 Clove (5gm), minced | |
| Orange | 1 , thinly sliced | |
Directions
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.
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.
Chef
