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Tipitapa Fish Topped with Salsa (Pescado a la Tipitapa)
Although the tipitapa recipe is a secret, this is the most common substitute to it.
Ingredients
- virgin olive oil, virgin1–2 tbsp
- onion, chopped; Vidalia, red or white onions are acceptable1/2
- tomato, 85 g; sliced in rings3 oz
- vinegar
- brown sugar
- salt
- lemon
- virgin olive oil, virgin5 tbsp
- whole fresh carp, 225–450 g; fully cleaned and scaled1/2–1 lb
- salt
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Heat the oil in a pan over medium heat. Add onions, and cook until translucent.
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.
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).
Place a rack in a baking pan. Transfer the fish to the rack, and bake about 15 minutes at 350°F (175°C).
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.
Add the salsa on top of the fish, and serve.