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- Mexican fish appetizer
- Heather Cook
- 1 lb (.5 kg). firm white fish fillets, such as haddock, cod, or bass
- 1/3 cup (80 ml) fresh lime juice
- 2/3 cup (150 ml) olive oil
- 2 green onions, finely chopped
- 1 garlic clove, finely chopped
- 2 tbsp (30 ml) finely chopped cilantro
- a few drops of hot pepper sauce
- Rinse fish, dry and cut in thin strips across the grain.
- Place in a non-metallic bowl.
- Pour lime juice over fish, cover and marinate at least one hour, but preferably overnight in the refrigerator - the fish will become opaque.
- In a serving bowl, combine olive oil, onions, garlic, half the cilantro and hot pepper sauce.
- Season with salt.
- Drain fish and add to serving bowl.
- Toss gently, making sure fish is well coated.
- Sprinkle with remaining cilantro.
- This recipe is in a small Mexican cookbook that contains very authentic recipes. It lists as a variation the use of 12 oz. of scallops each sliced into 2 or 3 pieces.
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