Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Firm White Fish Fillets
-Such As Halibut, Cod or
-Sea Bass
3/4 lb Large Shrimp, 16-24 Count
1 lg Sweet Onion Such As Vidalia,
-Maui, or Walla Walla
3 To 4 Habaneros, Toasted
-Lightly On An Ungreased
-Skillet For About 5 Minutes
1 c Fresh Lime Juice
1/2 c Fresh Orange Juice

Cut the fish in 1/4-inch slices; remove any bones as you go. Place
the fish in a glass or glazed ceramic dish large enough to hold it in
one layer.

Shell and devein the shrimp, rinsing them only if necessary to rid
them of grit. Slice the shrimp in half lengthwise or butterfly them.
Layer the shrimp over the fish.

Slice the onion in half lengthwise, then crosswise in thin slices.
Layer the onion over the fish and shrimp.

Wearing rubber gloves, stem, seed and sliver the Habaneros and
scatter them over the onions. Season the dish with salt and pour on
the lime and orange juices. Cover and marinate in the refrigerator
for 8 hours or overnight, or until the fish and shrimp are opaque.
Serve at cool room temperature.

From: The Chile Pepper Book by Susan Belsinger and Carolyn Dille; ISBN
0-934026-93-9

Typed by Syd Bigger.

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