Tuesday, July 26, 2005

Pescado pico de gallo

This is something I've been making for parties for a year or two. It is another one of those "recipes" that just kind of goes together and may require "adjustments."

1 pound of talapia fish cut in 1/2 chunks
3 Roma tomatoes seeded and cut in a small dice
1 large onion diced
2 or 3 garlic cloves chopped fine
2 to 4 Serranos chopped fine
Olive oil
small jar of small capers
salt and pepper to taste

Saute fish in a bit of olive oil until it loses its pink. Remove from skillet. Add onion and cook for several minutes until softened, add tomato, garlic and serranos and cook for 4 or 5 minutes. Add fish back into skillet and cook for another minute or two. Most of the fish chunks should break up and be flakey. Add some salt and pepper but don't over salt because you will be adding the capers when it is cool. Put in bowl, cover and refrigerate until cool, add capers and return to refrigerator for an hour or two for the flavors to meld. Before serving with tostados taste and adjust seasonings. Garnish with a bit of chopped cilantro leaves.

No comments: