---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Fish En Escabeche
  Categories: Fish/sea, Appetizers, Vegetables, Mexican
       Yield: 12 servings
  
       1 lb Firm white fish fillets; *        1/3 c  Lemon juice
     1/3 c  Lime juice                        1/4 c  Olive or vegetable oil
 	    1 tb Cilantro; fresh, snipped, **	     1 ts Oregano; fresh,
      snipped, ***
     3/4 ts Salt                              1/4 ts 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.
  
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