| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Mexican |
Fish, Mexican |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Red snapper |
| 1 |
ts |
Salt |
| 1 |
ts |
Laurel |
| 1 |
ts |
Thyme |
| 1 |
ts |
Marjoram |
| 1/2 |
ts |
Pepper |
| 1 |
|
Garlic clove |
| 1 |
tb |
Vinegar |
| 2 |
tb |
Olive oil |
| 1 |
sm |
Onion; chopped finely |
| 3 |
|
Tomato; peeled, chopped & drained |
| 3 |
|
Parsley sprig; chopped fine |
| 10 |
|
Olive; chopped |
| 12 |
|
Tortillas |
| 1/4 |
c |
Shortening |
|
|
Lettuce; shredded |
|
|
Posted by: Charles Walstrom |
|
|
Fidonet COOKING echo |
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Awesome: you don’t know the meaning of the word until you meet Jesus”