| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Mexican |
Mexican, Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Red Snapper |
| 1 |
|
Onion, chopped fine |
| 1 |
t |
Salt |
| 3 |
|
Tomatoes, peeled chopped |
|
|
and drained |
| 1 |
t |
Laurel |
| 1 |
t |
Thyme |
| 3 |
|
Sprigs parsley, chopped fine |
| 1 |
t |
Marjoram |
| 1/2 |
t |
Pepper |
| 10 |
|
Olives, chopped |
| 1 |
|
Clove garlic |
| 12 |
|
Tortillas |
| 1 |
T |
Vinegar |
| 1/4 |
c |
Fat |
| 2 |
T |
Olive oil |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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