|
| 1 lb. Sea Robin
Filets |
| Juice of 5-10
limes |
| 1/2 cup sweet
onion, chopped |
| 12 cup green
pepper, chopped |
| 1 sm. jalapeno
pepper, chopped |
| 1 cup tomatoes,
chopped |
| 6-8 green olives,
sliced |
| 1 Tbl. Cilantro.
chopped |
| 1 Tbl. scallions,
chopped |
| 1 tsp. parsley,
chopped |
| 1/2 tsp. oregano |
| 3 cloves garlic,
minced |
|
| Directions:
Dice Sea Robin or other firm fleshed fish filets into 1/4 to 1/2
inch cubes. Marinate the diced fish in a glass or ceramic bowl.
(Completely immerse in lime juice) - Cover and refrigerate for 5
hours. (or overnight if desired) Stir occasionally. When marinating
is completed, pour off and discard remaining lime juice. Saute the
garlic and finely chopped onion, finely chopped green pepper, and
very finely chopped hot pepper (jalapeno or serrano) gently in the
olive oil to soften. Vary the amount and type of hot pepper according
to taste but watch out if using habanero! Allow to cool, then add
peeled fresh canned whole tomatoes, chopped, along with the sliced
olives and spices. Add all of these to the marinated fish and stir.
Serve chilled on a bed of lettuce, in cocktail glasses, or with
tortilla chips or crackers. AS a quicker and simpler alternative
to this recipe, you may wish to combine the marinated fish with
you own favorite salsa, using by volume about 1/2 or more fish to
1/2 or less of the prepared salsa. Enjoy! |
|
