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By: Grace B.
| Description: | ||
| Time: | 20 min (10 min to prepare, 10 min to cook) | |
| Meal type: | Appetizer | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 each lb. fresh halibut, sea bass, or red snapper fillets 0.5 each Sunkist® lemons -grated peel 0.75 cups freshly squeezed Sunkist® lemon juice 1 each large tomato, diced and drained 1 each medium onion, chopped 2 tablespoon chapped canned or fresh green chiles 1 tablespoon Vegetable oil 1 tablespoon bottled taco sauce or a few drops hot sauce, to taste 1 tablespoon chopped cilantro 0.5 teaspoon salt, Reduce amount if using hot varieties, such as serrano or jalapeno chiles |
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| Directions: | ||
| With a sharp knife, cut fish on the diagonal into paper-thin slices. In a glass bowl, combine the fish, lemon-peel, and lemon juice; cover. Marinate in refrigerator for 8 hours or overnight, until fish is opaque and has a "cooked" look; stir occasionally. (Or marinate in a tightly sealed plastic bag, turning occasionally.) Stir in remaining ingredients. Cover and chill for 30 minutes to blend flavors. Serve as an Appetizer: In cocktail glasses, garnishing each as desired with lettuce, avocado slices, lemon slices or cartwheel twists, cilantro, or parsley. |
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| Notes: | ||
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