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


  1. 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.
  2. 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.
  3. 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.
  4. 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.