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| What You Need: |
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1 pound fillets of white fish cut in 1-inch pieces
½ cup fresh lemon juice
1 can (10¾ ounces) condensed chicken broth
1 cup cherry tomatoes cut in half
1 can (4 ounces) whole roasted green chilies, drained and cut in strips
¼ cup salad oil
1 tablespoon dry white wine
1 teaspoon ground coriander seed
1 teaspoon oregano leaves, crushed
½ teaspoon basil leaves, crushed
¼ teaspoon salt
1/8 teaspoon pepper
1 ripe avocado, sliced
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| How To Cook: |
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1. Arrange fish in a shallow dish; pour lemon juice over all.
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2. Chill fish 2 hours, stirring occasionally.
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3. Add broth, tomatoes, chilies, oil, wine and seasonings; chill 4 hours or more, stirring occasionally.
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4. Serve with sliced avocado.
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