Cookbook:Fish Topped with Salsa of Tipitapa (Pescado a la Tipitapa)
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Although the Tipitapa recipe is a secret, this is the most common substitute to it.
- ½ an onion
- 3 oz (85g) tomato
- natural (fruit) vinegar
- 1-2 spoonfuls virgin olive oil
- Fry half a yellow onion (vidalia onions are okay but purple or white onions are also acceptable).
- When the onion is transparent, add a 3 ounces tomato cut in rings and cook for five minutes then add a drop or two of vinegar and a pinch of brown sugar. Let it cook for a few more minutes and save.
- Use a carp fish (8 ounces to 1 pound) per serving. The fish must be fresh and the skin clean of scales but intact. The contents of the fish must be emptied (abdominal clean up). It is possible to use previously frozen fish but fresh unfrozen catch is preferable.
- In five spoonfuls of virgin olive oil (to substitute Nicaraguan virgin oils) or the same amount of your favorite cooking oil that is already heated, fry one side of the fish until the skin is crispy (approximately 7 minutes per side) then put in the oven on pan with rack to cook at 350°F (175°C) during 15 minutes.
- Let the fish cool, then salt as wanted and return to its pan. Fry again for 3 minutes each side low flame while re-heating the salsa, then add the salsa on top and serve.