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1 pound fresh or frozen haddock fillets or other fish fillets
Thaw frozen fish. Cut fish fillets into 1/2 inch cubes. In nonmetal bowl
cover cubed fish with lime or lemon juice. Cover and refrigerate 4 hours
or overnight or till fish is opaque, turning occasionally. Thinly slice
the onion, separate into rings. Add to fish with pickled peppers, olive
oil or cooking oil, salt, oregano and pepper. Toss gently to combine well.
chill. Peel, seed and chop tomatoes, toss with chilled fish mixture. Sprinkle
with snipped cilantro.
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