Cooking From Every Angle

Fish Salpicon

October 5, 2010 • 18 Comments

Fish Salpicon

- Merrill

There is a dish at Fonda, a fantastic Mexican restaurant that opened up near our apartment last year, that I order every time we go there. It's called fish salpicon, and it's simple, but incredibly fresh -- just chopped, cooked fish tossed with chili, onion, cilantro and lime juice. It’s basically a cooked ceviche, served with homemade corn tortillas (I like to add a dollop of their homemade guacamole and make my own taco).

Last week, I decided to try to recreate it. I used tilapia, which I thought would flake nicely, and reminded of the beauty of Wondra by one of this week’s chicken wing finalists, I lightly coated the fish in Wondra before sautéing it, which gave it a nice crisp crust. Mine didn’t turn out exactly like Fonda’s, but I liked it anyway: it’s an easy dish to whip up as an hors d’oeuvre (serve it with chips instead of tortillas), or as a light supper for one.

Fish Salpicon

Serves two for dinner, four as an hors d'oeuvre

  • ½ cup Wondra
  • Salt and pepper
  • ½ lb. tilapia (2 fillets)
  • Vegetable oil
  • 1 small hot chili (Serrano, bird chili, etc.), seeded and finely chopped
  • 2 scallions, white and green parts, thinly sliced
  • Large handful cilantro leaves, roughly chopped
  • 2 limes
  • Corn tortillas or chips
  • Sliced avocado (optional)

1. Put the Wondra in a shallow dish and season generously with salt and pepper. Whisk to combine. Dredge the tilapia in the Wondra, patting gently to remove any excess.

2. Heat a large sauté pan over medium heat and add a thin film of oil. Add the fish to the pan. Cook for 2 to 3 minutes, until golden brown on one side, and then flip and cook for another 2 to 3 minutes. Remove the fish to a cutting board and let it cool for a few minutes. Flake the fish with two forks, or chop it roughly with a sharp knife.

3. In a medium bowl, combine the fish with the chili, scallions and cilantro. Squeeze one lime over the top and fold gently to combine. Taste and add more lime and salt if necessary. Serve in a pretty bowl with the tortillas and chips, and avocado if you like.

 

Jump to Comments (18)

Comments (18)

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almost 4 years ago bellaroxannebc

I once heard the great Eric Ripert say that Wondra was a secret ingredient at Le Bernadain for crispy fish.

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almost 4 years ago mer

I would love to make this tonight. What is Wondra?
Thanks

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almost 4 years ago Muffinj

I agree - need to know - what is Wondra?

Merrill

almost 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

It's a very fine, "quick-mix" flour that's good for thickening gravies and sauces -- and, it turns out, great for dredging! http://www.gmflour.com...

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almost 4 years ago mer

Thanks Merrill. I can picture it now-blue shake it container. Just did not imagine flour in this dish.
It looks and sounds like it will be delicious

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almost 4 years ago Gale

Made this tonight with my least favorite fish and it really was delicious. Served with corn tortillas and shredded (plain) cabbage AND served with the homemade Rooster sauce ( is that stuff ever good). What a great meal. Muchas gracias. And Antonia James is so right about Wondra - great product.

Merrill

almost 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

De nada! So glad you liked it.

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almost 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

And speaking of Wondra . . . let's not forget that it comes in a clever and handy "Pour-n-Shake" container. I've been using this stuff since I was a young girl (when it was first introduced). I can't imagine a kitchen without it. Mine has a place of honor in the prime real estate in my kitchen -- within half an arm's reach of my stove. Great recipe, too. Must try it. I'm not a big fan of tilapia, because it seems so bland, so this seems to be the perfect recipe for it. ;o)

Merrill

almost 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Let me know if it changes your mind about tilapia!

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almost 4 years ago lastnightsdinner

I bet this would be great with meaty striped bass - thanks for sharing this recipe!

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almost 4 years ago lastnightsdinner

(also, go team Wondra! I love the stuff)

Merrill

almost 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yes, I think it would.

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almost 4 years ago healthierkitchen

Sounds delicious!!!

Merrill

almost 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thanks!

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almost 4 years ago Gale

Thank you for something to do with tilapia that looks, and I am sure, will be delicious.

Merrill

almost 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

You're welcome!

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almost 4 years ago dymnyno

Sounds great as an appetizer! I love Mexican food and this sounds lean and healthy.

Merrill

almost 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

I do love its freshness. Let me know if you try it!