Huachinango En Tostado (Red Snapper With Tortillas)

Course : Fish
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 pound red snapper
1 teaspoon salt
1 teaspoon laurel
1 teaspoon thyme
1 teaspoon marjoram
1/2 teaspoon pepper
1 clove garlic
1 tablespoon vinegar
2 tablespoons olive oil
1 small onion -- chopped finely
3 large tomato peeled -- chopped
3 bunches parsley sprig -- chopped fine
10 large olive -- chopped
12 tortillas tortillas
1/4 cup shortening
1 medium lettuce -- shredded

Preparation / Directions:

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 tortillas were fried. Source: "Good Food From Mexico" by Ruth Watt Mulvey and Luisa Maria Alvarez

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Fish Recipes