Pickled Fishfish, main dish, mexican, seafood 2 lb fish fillets; fresh or frozen 1/2 cup vinegar 4 oz green chile peppers; 1 cn, * 1 tablespoon orange peel; finely shredded 1/4 cup orange juice 1/4 cup onion; chopped, 1 sm. 2 bay leaves 2 cloves garlic; minced ----GARNISHES---- 1 orange; thinly sliced, 1 lg * Green Chiles should be rinsed, seeded, and chopped. Thaw fish fillets if frozen. Place fish fillets in a 10-inch skillet. Add boiling water to cover and simmer, covered, 5 to 8 minutes or until the fish flakes easily when tested with a fork. Drain fish; arrange in a shallow dish. Combine vinegar, oil, chile peppers, orange peel, orange juice, onion, bay leaves, garlic, 1 tsp salt, and 1/8 t pepper. Pour over the fish. Cover and refrigerate several hours or overnight. Drain off marinade and transfer fish to a serving dish. Serve cold, garnished with the orange slices. |
