Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

In this unusual recipe the fish is marinated in lemon or lime juice and the acid of the juice actually makes the fish tender and turns the flesh white. Use fresh halibut, a fish with a firm-textured flesh and one that tastes good in cold recipes or salads.

Ingredients

  • 450 g/1 lb fresh halibut
  • juice of 2 large lemons, about parsley 6 tablespoons
  • 1 onion
  • 225 g/8 oz tomatoes
  • 1 green pepper
  • 1 tablespoon freshly chopped parsley
  • 4 tablespoons olive oil
  • 2 tablespoons vinegar
  • salt and freshly milled pepper
  • dash of Tabasco sauce

    Method

    Trim the fish, remove any skin and cut the raw fish into small neat pieces. Place in a bowl and pour over the strained lemon juice. Place the fish in the refrigerator and leave to marinate for 4–6 hours, turning the pieces from time to time.

    Peel and chop the onion. Scald the tomatoes and peel away the skins. Halve, remove the seeds and chop the tomato flesh coarsely. Halve, deseed and chop the green pepper. Add the onion, tomato, green pepper and chopped parsley to the fish with the oil and vinegar, a seasoning of salt and pepper and a dash of Tabasco sauce.

    Chill for several hours more, then check seasoning and flavour before serving.