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" cubes.
  **If fresh Cilantro is not available, use 1 tsp dried cilantro leaves.
  ***If fresh oregano is not availabel, use 1/4 tsp dried oregano leaves.
  ****Olives should have pimiento stuffing.
  *****Jalapeno Chiles should be seeded and chopped.
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  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.