Huachinango En Tostado (Red Snapper With Tost Recipe

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Mexican Fish And Seafood Recipes

Ingredients:

1 lb red snapper
1 tsp salt
1 tsp laurel
1 tsp thyme
1 tsp marjoram
1/2 tsp pepper
1 garlic clove
1 tbsp vinegar
2 tbsp olive oil
1 small onion, chopped finely
3 tomato, peeled, chopped & drained
3 parsley sprig, chopped fine
10 olive, chopped
12 tortillas
1/4 cup shortening
1 lettuce, shredded

Instructions:

Cook fish in one cup water with the salt, laurel, thyme, marjoram,
pepper, garlic and vinegar fifteen minutes or until fish can be
flaked with a fork. Drain and shred. Fry in the olive oil for five
minutes onion, tomatoes and parsley and then add the shredded fish
and the olives. Fry tortillas in fat until lightly toasted. Spread on
each a spoonful of the fish, a layer of shredded lettuce and sprinkle
with the hot fat in which the torillas were fried.

Source: "Good Food From Mexico" by Ruth Watt Mulvey and Luisa Maria
Alvarez
Posted by: Charles Walstrom
Fidonet COOKING echo

Servings: 6

 

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