| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Mexican |
Fish, Mexican |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Red snapper |
| 1 |
t |
Salt |
| 1 |
t |
Laurel |
| 1 |
t |
Thyme |
| 1 |
t |
Marjoram |
| 1/2 |
t |
Pepper |
| 1 |
|
Garlic clove |
| 1 |
T |
Vinegar |
| 2 |
T |
Olive oil |
| 1 |
|
Onion, chopped finely |
| 3 |
|
Tomato, peeled chopped & |
|
|
drained |
| 3 |
|
Parsley sprig, chopped fine |
| 10 |
|
Olive, chopped |
| 12 |
|
Tortillas |
| 1/4 |
c |
Shortening |
|
|
Lettuce, shredded |
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 torillas were fried. Source: "Good Food From
Mexico" by Ruth Watt Mulvey and Luisa Maria Alvarez Posted by: Charles
Walstrom Fidonet COOKING echo From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
A Message from our Provider:
“Forbidden fruits create many jams”