CarterQ
Moderator
Reposting this entry from the weekly contest, the recipe is posted in the recipe section:
Had a hankering for some seafood last night so we decided to try some fish tostadas with a Sangrita sauce. I ususally do this with red snapper but snapper didn't look so great so I subbed cod. Here we go:
Got a couple of cod fillets and hit them with garlic olive oil and a Mexican seasoning blend.
Onto the smoker @225 for about 40 minutes
About halfway through basted with Sangrita sauce (Blend of Tomato juice, Orange juice, lime juice, grenadine, and hot sauce. Usually used as a tequila chaser)
Ready to go
Flaked the fish in a bowl and removed any bones still hanging around
Added fresh Cilantro, Green onion, lime juice, and Jalapeno to the fish mix
Tostada time, start with a layer of black beans, add the fish mixture and sangrita sauce, sprinkle a little jack cheese, top it off with fresh sliced avocado and tomato.
These came out great, there are tons of versions of this recipe floating around and it is really easy to make it your own with different twists.
Had a hankering for some seafood last night so we decided to try some fish tostadas with a Sangrita sauce. I ususally do this with red snapper but snapper didn't look so great so I subbed cod. Here we go:
Got a couple of cod fillets and hit them with garlic olive oil and a Mexican seasoning blend.
Onto the smoker @225 for about 40 minutes
About halfway through basted with Sangrita sauce (Blend of Tomato juice, Orange juice, lime juice, grenadine, and hot sauce. Usually used as a tequila chaser)
Ready to go
Flaked the fish in a bowl and removed any bones still hanging around
Added fresh Cilantro, Green onion, lime juice, and Jalapeno to the fish mix
Tostada time, start with a layer of black beans, add the fish mixture and sangrita sauce, sprinkle a little jack cheese, top it off with fresh sliced avocado and tomato.
These came out great, there are tons of versions of this recipe floating around and it is really easy to make it your own with different twists.