Red Snapper Salpicon

  • Yield: 10 servings

Ingredients

Tostados:
12 thin yellow corn tortillas, stacked, then cut into 6 triangles
Snapper:
1pound skinless red snapper fillets
Salt and pepper to taste
Olive oil cooking spray
1/2cup minced onion
3 serrano chiles, seeded and minced
1cup chopped fresh cilantro leaves
3tablespoons extra virgin olive oil
1/4cup lime juice
1teaspoon Worcestershire sauce
30small baked tostados (see recipe below)
3/4cup pureed black beans
1/2 avocado, peeled, seeded and diced
6 tomatoes, diced

Instructions

  1. To prepare the tostados, arrange tortillas triangles on a baking sheet in a single layer. Bake at 300F for 10 to 12 minutes, or until very crisp.
  2. Season fish with salt and pepper. Place a heavy nonstick skillet over medium heat; spray with cooking spray. Gently saute snapper, turning to cook both sides, until fish flakes easily with a fork. Remove from the pan and set aside to cool.
  3. Shred fish by hand and place in a large bowl. Add onion, chiles and cilantro. Toss to combine. Combine olive oil, lime juice and Worcestershire sauce in a bowl and mix well. Pour mixture over fish and toss gently. Chill snapper mixture until ready to serve.
  4. Top each tostado with a teaspoon of warm bean puree. Spoon a small amount of snapper mixture over the beans and top with avocado and tomatoes.

—Recipe reprinted with permission from Fresh: Healthy Cooking and Living from Lake Austin Spa Resort by chef Terry Conlan.

Relish.com, March 2006.

blog comments powered by Disqus
Follow

Get every new post delivered to your Inbox.

Join 316 other followers