Huachinango En Tostado (Red Snapper With Tortillas)

Recipe Ingredients

1 lb	454g / 16oz	Red snapper
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Laurel
1 teaspoon	5ml	Thyme
1 teaspoon	5ml	Marjoram
1/2 teaspoon	2.5ml	Pepper
1		Garlic clove
1 tablespoon	15ml	Vinegar
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - chopped finely (small)
3		Tomato; peeled - chopped and
3		Parsley sprig - chopped fine
10		Olive - chopped
12		Tortillas
1/4 cup	49g / 1.7oz	Shortening
		Lettuce - shredded

Recipe 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 tortillas were fried.

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

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