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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Central American · Main

Tipitapa Fish Topped with Salsa (Pescado a la Tipitapa)

Suits: Pescatarian. Allergens named in the ingredients: Fish. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1–2 tbsp virgin olive oil
  • ½ ea. onion (vidalia onions are okay, purple or white onions are also acceptable), chopped
  • 3 oz (85 g) tomato, sliced in rings
  • Vinegar
  • Brown sugar
  • Salt
  • Lemon
  • 5 tbsp virgin olive oil
  • ½–1 lb (225–450 g) whole fresh carp, fully cleaned and scaled

Method

  1. Heat the oil in a pan over medium heat. Add onions, and cook until translucent.
  2. When the onion is translucent, add tomato slices. Cook for 5 minutes, then add a drop or two of vinegar and a pinch of brown sugar. Season to taste with salt. Let it cook for a few more minutes, and set to the side.
  3. Heat the 5 tbsp oil in a pan over medium heat. Add the fish to the pan, and fry until the skin is crispy (approximately 7 minutes per side).
  4. Place a rack in a baking pan. Transfer the fish to the rack, and bake about 15 minutes at 350°F (175°C).
  5. Let the fish cool, then salt to taste and return to its pan. Fry again over low heat for 3 minutes each side while re-heating the salsa.
  6. Add the salsa on top of the fish, and serve.