------------- Recipe Extracted from Meal-Master (tm) Database --------------
      Title: Fish en Escabeche
 Categories: Fish Appetizers Vegetables Mexican  
   Servings: 12
       1 lb Firm White Fish Fillets; * 
     1/3 c  Lemon Juice 
     1/3 c  Lime Juice 
     1/4 c  Olive Or Vegetable Oil 
       1 T  Cilantro; Fresh, Snipped, ** 
       1 t  Oregano; Fresh, Snipped, *** 
     3/4 t  Salt 
     1/4 t  Pepper 
      12 ea Stuffed Green Olives; **** 
       2 ea Jalapenos Chiles; ***** 
     1/4 c  Onion; Finely Chopped, 1 sm 
       1 ea Clove Garlic; Finely Chopped 
       1 c  Tomato; Seeded & Chopped 
       1 ea Avocado, Peeled & Chopped 
   *       Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2
   **      If fresh Cilantro is not available, use 1 t dried cilantro leaves.
   ***     If fresh oregano is not availabel, use 1/4 t dried oregano leaves.
   ****    Olives should have pimiento stuffing.
   *****   Jalapeno Chiles should be seeded and chopped.
   Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish
   in water.  Heat to boiling; reduce heat.  Simmer, uncovered, just until
   fish is opaque, about 30 seconds (DO NOT overcook or fish will fall
   apart); drain carefully.  Mix remaining ingredients except tomato and
   avocado in a glass or plastic dish.  Stir in fish carefully.  Cover and
   refrigerate 2 day, carefully stirring occasionally.  Just before serving,
   gently stir in tomato and avocado; drain.  Serve fish mixture on saltine
   crackers or tortilla chips, if desired.