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


 * Fish

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

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.