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Categories:
white fish red onion tomatoes green chili pepper fresh coriander corn Tabasco sauce Worcestershire sauce corn
Viewed: 17 - Published at: 8 months agoIngredients
- 1 lb white fish fillet (or a mixture of white and shell fish)
- 3 -4 limes, juice of or 3 -4 lemons, juice of
- 1 red onion, thinly sliced
- 1 large tomatoes, peeled, seeded, and chopped
- green chili pepper, chopped
- 2 tablespoons fresh coriander or 2 tablespoons parsley
- 14 cup corn or 14 cup olive oil
- 1 dash Tabasco sauce
- 1 teaspoon Worcestershire sauce
- 1 small lettuce, shredded
- 1 ear corn, cooked, cooled and cut into 4 pieces
Method
- Skin and cut the fish into 1 inch pieces.
- Put into a glass bowl and pour the juice over it.
- Make sure the fish is completely covered as it will cook in the juice.
- Cover and refrigerate at least 8 hours, stirring occasionally.
- Drain the fish, reserving the juice.
- Add the onion, tomato, chili, and coriander to the fish and mix.
- Make a vinaigrette with the oil and 2 tbsp of the reserved juice, adding the tabasco and worcestershire sauces.
- Pour over the fish and mix.
- Serve on a bed of lettuce on individual plates.
- Garnish with corn.
