Recipe - Pickled Fish

2 pound Fish Fillets;Fresh Or Frozen
One half cup Vinegar
4 ounce Green Chile Peppers; 1 cn, *
1 tablespoon Orange Peel; Finely Shredded
One fourth cup Orange Juice
One fourth 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 10inch 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.

Mostly from Better Homes & Garden's "Mexican Cookbook".
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest7.zip