Ingredients Jump to Instructions ↓

  1. 6 tablespoons 90ml Olive oil

  2. 2 cups 292g / 10oz Diced, peeled Yukon Gold potatoes

  3. 2 cups 125g / 4.4oz Yellow onions - diced (medium)

  4. 4 Garlic cloves - minced

  5. 2 Ripe tomatoes - cored, seeded, and diced

  6. 1 Oregano, leaves only - chopped

  7. 1 cup 146g / 5.1oz Chopped pitted green olives

  8. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper Juice of

  9. 2 limes

  10. 1/2 cup 118ml Vegetable oil

  11. 18 cups 1125g / 39oz Corn Tortillas - seeNote (small)

  12. 6 Red snapper fillets - (abt 1" thick) - washed and dried (or use sea bass fillets) Garnish

  13. 2 Limes - cut in wedges

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Corn Tortillas" recipe which is included in this collection. In large skillet heat olive oil over high heat. Saute potatoes, shaking the pan frequently, until golden brown, about 5 to 7 minutes. With slotted spoon transfer to a mixing bowl. In same skillet saute onions, about 5 minutes. Add garlic and saute for another minute. Add tomatoes, oregano, and cook an additional minute. Remove from heat and stir in olives. Add mixture to mixing bowl. Add pepper. Stir well to combine and set aside. Heat the grill or preheat oven to 450 degrees. In another skillet, heat vegetable oil until hot, but not smoking. Using tongs, dip each tortilla in the oil, and cook for about 30 seconds each side. Drain on a paper towel. Season fish fillet with salt and pepper. On tin foil, arrange 3 tortillas so they overlap in the center to form a triangle. Place fish fillet in the center. Divide potato mixture into 6 parts and mound 1 portion evenly over the fillet. Fold over tortillas to enclose the stuffing, forming a triangle. Wrap in the tin foil. Repeat the wrapping and mounding process with the remaining fillets. To grill, cook 9 minutes on each side on a moderately-hot spot on the grill. To bake, place the packets directly on the oven rack and cook for 20 to 25 minutes. To serve, unwrap and discard the foil and, with a spatula, transfer the fish to plates. Open the tortillas to resemble the leaves of a flower. Though they can be eaten, the real purpose of the tortillas is to add moisture and flavor. Serve with lime wedges as garnish. This recipe yields 6 servings.


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