Avocado
Fish Salpicon
Popular on Food52
13 Reviews
Sara
July 9, 2021
This is a great way to use those small white fishes that most recipes ignore! My neighbor is a fisherman and surprises us with little white/non-oily fish like sand dabs. Since it's a surprise, and I always plan my meals ahead for the week, I usually end up tossing it in the freezer until I figure out what to do with it. There aren't many recipes out there that are good for that sort of usage but THIS IS IT!
This recipe tastes WAY better than it has any right to, given the simplicity of the ingredients; it's my to-go for random fish. It's super quick and healthy.
This recipe tastes WAY better than it has any right to, given the simplicity of the ingredients; it's my to-go for random fish. It's super quick and healthy.
msmely
July 2, 2021
I've made this several times by now and I'm surprised I haven't left a review. I don't use Wondra flour as that's an American product that I don't get in my country. What I end up using is masa harina, which makes the recipe gluten free AND gives a delightful toasted hominy/corn flavour to the fish.
Jenny
August 9, 2019
This recipe is so easy to adapt! I used Flounder, which is in season currently in Japan and dusted in flour and pan-fried it. Then I mashed up the avocado and mixed with the shredded fish, added parsley, lime juice, and pepper.
I also made The French Laundry's sesame cornets and stuffed the fish + avo inside. SO SO good
Thank you!
I also made The French Laundry's sesame cornets and stuffed the fish + avo inside. SO SO good
Thank you!
tjm
December 7, 2014
We made this for dinner it was wonderful and easy. Served it with and Ms. T corn salad with cilantro and caramelized onions and a side of avocado .
Adelucchi
July 10, 2013
Thank you so much for this fabulous recipe. I made it tonight for dinner with friends. Not only was it easy to prepare it met rave reviews! I used talipia and added a tablespoon of worcherstershire sauce and there were no leftovers for my lunch tomorrow. My husband who is a reluctant seafood eater had seconds and was very happy. I served the coleslaw, guacumole, and Spanish rice! Perfect! Will serve again and again.
Frissberg
April 12, 2011
I made this for dinner last night and it was fabulous. Served it with guacamole and warm corn tortillas, and my husband, when serving himself seconds, said "I've never liked fish tacos, but this is great!" (I used barramundi instead of tilapia, and regular flour instead of wondra, but otherwise followed the recipe above) I'll definitely be making this again!
AntoniaJames
April 1, 2011
I made this for dinner tonight. Loved it!! It's perfect for warmer weather. Served it with WinnieAb's Simple Seasoned Adzuki Beans (garnished with slivers of CA avocado), and a somewhat crunchy cabbage and carrot salad. Used half barley flour and half Wondra, and grapeseed oil. A keeper!! ;o)
GracePiper
December 1, 2010
I've had this dish at the Fonda and fell in love with it. I found out from the chef that there is a secret ingredient mixed in.
Worcestershire sauce!
Worcestershire sauce!
Kitchen B.
November 12, 2010
Made it tonight for dinner - it was ready in a flash, especially since I came home 'late'. Planning on making a soufflé with the leftovers tomorrow for lunch. Yummy and so simple.
Kitchen B.
November 11, 2010
Love it. I t looks delicious and it would make a superb weeknight dinner. Its on my list!!!!!!
healthierkitchen
November 9, 2010
I've made this several times now and we love it. One time I left it sort of deconstructed and we made fish tacos out of the ingredients with a cabbage slaw on the side.
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