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“Marlin is very firm fleshed so you can use your favourite tuna or swordfish recipe. It grills very nicely.”
READY IN:
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 7 lbs barracuda (or any firm white fish) or to taste marlin (or any firm white fish) or to taste grouper (or any firm white fish) or 6 snook (or any firm white fish) or 1 corbina ((corvina) or any firm white fish)
  • 4 large onions
  • 3 large green peppers
  • 6 hot peppers (plus seeds)
  • 3 tablespoons salt
  • 6 ounces apple cider vinegar
  • 1 quart fresh lime juice

Directions

  1. Remove all red meat from fish.
  2. Dice in 1/4" cubes.
  3. Put in large pan.
  4. Mince onions, sweet peppers and hot peppers.
  5. Lay minced vegetables on top of fish; add vinegar and salt; add the lime juice and stir about 5 min.
  6. Place contents into a gallon jar with lid.
  7. Let stand at room temperature for 1 hour; then refrigerate. Ready to serve in 3 hr.
  8. Posted by Matthew Armisted - Posted for Mignon Erixon-Stanford at lostparadise.com From: Michael Loo MMMMM Cheers, YK Jim

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