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Huachinango En Tostado (Tostadas With Red Sna

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      Title: HUACHINANGO EN TOSTADO (TOSTADAS WITH RED SNA
 Categories: Mexican, Seafood
      Yield: 6 Servings
 
      1 lb Red Snapper
      1 sm Onion, chopped fine
      1 ts Salt
      3    Tomatoes, peeled, chopped
           -and drained
      1 ts Laurel
      1 ts Thyme
      3    Sprigs parsley, chopped fine
      1 ts Marjoram
    1/2 ts Pepper
     10    Olives, chopped
      1    Clove garlic
     12    Tortillas
      1 tb Vinegar
    1/4 c  Fat
      2 tb Olive oil
 
  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
 
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