Huachinango en tostado (tostadas with red sna

Yield: 6 Servings

Measure Ingredient
1 pounds Red Snapper
1 small Onion, chopped fine
1 teaspoon Salt
3 \N Tomatoes, peeled, chopped and drained
1 teaspoon Laurel
1 teaspoon Thyme
3 \N Sprigs parsley, chopped fine
1 teaspoon Marjoram
½ teaspoon Pepper
10 \N Olives, chopped
1 \N Clove garlic
12 \N Tortillas
1 tablespoon Vinegar
¼ cup Fat
2 tablespoons Olive oil

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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