Cookbook:Fish Topped with Salsa of Tipitapa (Pescado a la Tipitapa)

Fish Topped with Salsa of Tipitapa (Pescado a la Tipitapa)
Category	Fish recipes
Difficulty

Cookbook | Ingredients | Recipes | Fish

Although the tipitapa recipe is a secret, this is the most common substitute to it.

Ingredients

Salsa

• 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

Fish

• 5 tbsp virgin olive oil
• ½–1 lb (225–450 g) whole fresh carp, fully cleaned and scaled
• Salt

Procedure

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.