You are here: Home » Recipes » Red Snapper Salpicon Red Snapper Salpicon Recipe by Our Cookbook Collection Yield 10 servings Crispy tostados, avocado and black beans dress up this fresh-tasting red snapper dish. PrintEmail Ingredients Tostados:12 thin yellow corn tortillas, stacked, then cut into 6 trianglesSnapper:1 pound skinless red snapper fillets Salt and pepper to taste Olive oil cooking spray1/2 cup minced onion3 serrano chiles, seeded and minced1 cup chopped fresh cilantro leaves3 tablespoons extra virgin olive oil1/4 cup lime juice1 teaspoon Worcestershire sauce30 small baked tostados (see recipe below)3/4 cup pureed black beans1/2 avocado, peeled, seeded and diced6 tomatoes, diced Instructions 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. 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. 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. 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.