Piquant Marinated Fish Recipe
Ingredients
| Mackerel | 1 pound, skinned | |
| Limes | 4 | |
| 1 medium tomato, peeled, seeded, diced | ||
| Jalapeno | 3 , finely chopped | |
| Vegetable oil | 2 Tablespoon | |
| Capers | 1 Tablespoon, drained | |
| Salt | 1/2 Teaspoon | |
| Dried oregano | 1/4 Teaspoon | |
| Ripe avocado | 1/2 | |
| Red onion | 1/2 | |
| Lime wedges | 6 | |
Directions
1. Cut fish fillets into 1/2 inch (1.3-cm) square pieces.
2. Squeeze limes to yield 3/4 cup (180 mL) juice.
3. Combine fish and lime juice in medium glass bowl (not metal or plastic); mix well. Refrigerate, covered, stirring gently occasionally, until fish becomes firm and opaque, at least 4 hours. (The acid of the lime juice "cooks" the fish.)
4. About 1 1/2 hours before serving, add tomato, chilies, oil, capers, salt and oregano to fish mixture; mix gently. Refrigerate, covered, until serving time.
5. At serving time, pare avocado; cut lengthwise into 4 to 6 slices. Cut onion into thin slices.
6. Arrange onion slices around edge of 4 to 6 large scallop shells or individual serving plates. Spoon fish mixture with slotted spoon into center of each shell. Garnish with avocado slices; serve with lime wedges.
2. Squeeze limes to yield 3/4 cup (180 mL) juice.
3. Combine fish and lime juice in medium glass bowl (not metal or plastic); mix well. Refrigerate, covered, stirring gently occasionally, until fish becomes firm and opaque, at least 4 hours. (The acid of the lime juice "cooks" the fish.)
4. About 1 1/2 hours before serving, add tomato, chilies, oil, capers, salt and oregano to fish mixture; mix gently. Refrigerate, covered, until serving time.
5. At serving time, pare avocado; cut lengthwise into 4 to 6 slices. Cut onion into thin slices.
6. Arrange onion slices around edge of 4 to 6 large scallop shells or individual serving plates. Spoon fish mixture with slotted spoon into center of each shell. Garnish with avocado slices; serve with lime wedges.
Chef
