Huachinango En Tostado (Tostadas With Red Snapper)

Recipe Ingredients

1 lb	454g / 16oz	Red snapper
1 lb	454g / 16oz	Onion - chopped fine (small)
1 teaspoon	5ml	Salt
3		Tomatoes - peeled, chopped
		Drained
1 teaspoon	5ml	Laurel
1 teaspoon	5ml	Thyme
3 sections		Parsley - chopped fine
1 teaspoon	5ml	Marjoram
1/2 teaspoon	2.5ml	Pepper
10		Olives - chopped
1		Garlic
12		Tortillas
1 tablespoon	15ml	Vinegar
1/4 cup	59ml	Fat
2 tablespoons	30ml	Olive oil

Recipe Instructions

Shredded lettuce 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.

Yield: Six servings.

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

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