Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 and Chopped 1 ea Avocado, Peeled and 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.
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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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