• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Huachinango En Tostado (Red Snapper With Tortillas)

  • 6servings

Add to MenuAdd to Calendar

Source: www.hungrymonster.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound red snapper

  3. 1 teaspoon salt

  4. 1 teaspoon laurel

  5. 1 teaspoon thyme

  6. 1 teaspoon marjoram

  7. 1/2 teaspoon pepper

  8. 1 garlic clove

  9. 1 tablespoon vinegar

  10. 2 tablespoons olive oil

  11. 1 small onion -- chopped finely

  12. 3 tomato; peeled -- chopped and 3 parsley sprig -- chopped fine

  13. 10 olive -- chopped

  14. 12 tortillas

  15. 1/4 cup shortening

  16. lettuce -- shredded

Instructions Jump to Ingredients ↑

  1. 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.

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

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback