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Ingredients
Tostados:
12 thin yellow corn tortillas, stacked, then cut into 6 triangles
Snapper:
1 pound skinless red snapper filets
Salt and pepper to taste
Olive oil cooking spray
1/2 cup minced onion
3 serrano chiles, seeded and minced
1 cup chopped fresh cilantro leaves
3 tablespoons extra virgin olive oil
1/4 cup lime juice
1 teaspoon Worcestershire sauce
30 small baked tostados (see recipe below)
3/4 cup pureed black beans
1/2 avocado, peeled, seeded and diced
6 tomatoes, diced
Instructions
12 thin yellow corn tortillas, stacked, then cut into 6 triangles
Snapper:
1 pound skinless red snapper filets
Salt and pepper to taste
Olive oil cooking spray
1/2 cup minced onion
3 serrano chiles, seeded and minced
1 cup chopped fresh cilantro leaves
3 tablespoons extra virgin olive oil
1/4 cup lime juice
1 teaspoon Worcestershire sauce
30 small baked tostados (see recipe below)
3/4 cup 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 sauté 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 purée. Spoon a small amount of snapper mixture over the beans and top with avocado and tomatoes. Serves 12 (6 tostados each).
Per tostado: 36 calories, 1g fat, 1g prot., 8g carbs., 28mg sodium
Fresh: Healthy Cooking and Living from Lake Austin Spa Resort by chef Terry Conlan, www.lakeaustin.com/cookbooks.php. "The Healthy Table," March 2006
2. Season fish with salt and pepper. Place a heavy nonstick skillet over medium heat; spray with cooking spray. Gently sauté 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 purée. Spoon a small amount of snapper mixture over the beans and top with avocado and tomatoes. Serves 12 (6 tostados each).
Per tostado: 36 calories, 1g fat, 1g prot., 8g carbs., 28mg sodium
Fresh: Healthy Cooking and Living from Lake Austin Spa Resort by chef Terry Conlan, www.lakeaustin.com/cookbooks.php. "The Healthy Table," March 2006
