Print Friendly Recipe
- 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.
|Email This To A Friend
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.