Red Snapper Salpicon
- Yield: 10 servings
- 12-- thin yellow corn tortillas, stacked, then cut into 6 triangles
- 1pound skinless red snapper fillets
- -- Salt and pepper to taste
- -- Olive oil cooking spray
- 1/2cup minced onion
- 3-- serrano chiles, seeded and minced
- 1cup chopped fresh cilantro leaves
- 3tablespoons extra virgin olive oil
- 1/4cup lime juice
- 1teaspoon Worcestershire sauce
- 30small baked tostados (see recipe below)
- 3/4cup pureed black beans
- 1/2-- avocado, peeled, seeded and diced
- 6-- tomatoes, diced
- 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.