Categories: Fish/sea, Appetizers, Vegetables, Mexican 
      Yield: 12 servings 
  
      1 lb Firm white fish fillets; *        1/3 c  Lemon juice 
    1/3 c  Lime juice                        1/4 c  Olive or vegetable oil 
      1 tb Cilantro; fresh, snipped, **        1 ts Oregano; fresh, snipped, *** 
    3/4 ts Salt                              1/4 ts Pepper 
     12 ea Stuffed green olives; ****          2 ea Jalapenos chiles; ***** 
    1/4 c  Onion; finely chopped, 1 sm         1 ea Clove garlic; finely chopped 
      1 c  Tomato; seeded & chopped            1 ea Avocado, peeled & chopped 
  
  *       Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2" 
  **      If fresh Cilantro is not available, use 1 t dried cilantro leaves. 
  ***     If fresh oregano is not availabel, use 1/4 t dried oregano leaves. 
  ****    Olives should have pimiento stuffing. ***** Jalapeno Chiles should 
  be seeded and chopped. 
  ~--------------------------------------------------------------------- ~--- 
  Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish 
  in water.  Heat to boiling; reduce heat.  Simmer, uncovered, just until 
  fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart); 
  drain carefully.  Mix remaining ingredients except tomato and avocado in a 
  glass or plastic dish. Stir in fish carefully. Cover and refrigerate 2 day, 
  carefully stirring occasionally. Just before serving, gently stir in tomato 
  and avocado; drain. Serve fish mixture on saltine crackers or tortilla 
  chips, if desired.