Makes: 24-32
Recipe Spy's Notes:
This recipe was used to promote the Texas agriculture industry by the Texas Department of Agriculture. Therefore, several ingredients include the word "Texas" and can be substituted with common kitchen ingredients.
Ingredients:
1 pound Texas fish fillets (striped bass, redfish, catfish or tilapia)
Salt and pepper
Ground cumin
4 Tbsp. light Texas olive oil
3/4 cup Texas-made salsa, hot or mild
24-32 round tortilla chips
1 cup lettuce, very finely shredded
1 cup prepared guacamole
Minced fresh cilantro to garnish
Procedure:
Season Texas fish with salt, pepper and a small amount of ground cumin. Heat the oil in a nonstick skillet over medium-high heat. Sauté fish, flesh side down, for about two minutes, turn and finish cooking until fish is done and flakes easily. Flake fish, discarding skin. Place the fish in a non-reactive container. Gently stir in
Texas-made salsa and refrigerate four to six hours.
To serve: Top tortilla chip rounds with a bit of shredded lettuce. Add fish on top, draining from
sauce if necessary, then add a spoonful of guacamole. Garnish with minced fresh cilantro and serve at once.
Recipe Type: AuthenticThis recipe was used to promote the Texas agriculture industry by the Texas Department of Agriculture. Therefore, several ingredients include the word "Texas" and can be substituted with common kitchen ingredients.
Ingredients:
1 pound Texas fish fillets (striped bass, redfish, catfish or tilapia)
Salt and pepper
Ground cumin
4 Tbsp. light Texas olive oil
3/4 cup Texas-made salsa, hot or mild
24-32 round tortilla chips
1 cup lettuce, very finely shredded
1 cup prepared guacamole
Minced fresh cilantro to garnish
Procedure:
Season Texas fish with salt, pepper and a small amount of ground cumin. Heat the oil in a nonstick skillet over medium-high heat. Sauté fish, flesh side down, for about two minutes, turn and finish cooking until fish is done and flakes easily. Flake fish, discarding skin. Place the fish in a non-reactive container. Gently stir in
Texas-made salsa and refrigerate four to six hours.
To serve: Top tortilla chip rounds with a bit of shredded lettuce. Add fish on top, draining from
sauce if necessary, then add a spoonful of guacamole. Garnish with minced fresh cilantro and serve at once.
Recipe Author: Chef Molly Fowler
Chef's Background: Traveling culinary instructor, television personality,
recipe developer, and cookbook author.
Original Photograph By: Tracey Maurer Photography
Photograph Retouched By: Recipe Spy
Source: http://www.gotexan.org/Portals/1/doc/pdf/publications/oliveoil_recipe_final.pdf