Salpicón—a shredded mixture of fish with herbs and seasonings—is traditionally made with left-over fish that is tossed with fresh ingredients and used as a filling for tacos or a topping for tostadas. I find the sauce so delicious that I like to pair it with freshly seared fish and let it stand on its own. Definitely keep the sauce in mind for times when you do have leftovers!
Recipe information
Yield
serves 4
Ingredients
Preparation
Start Preparing the Sauce
Step 1
In a bowl, combine the tomatoes, chopped cilantro, capers, caper juice, and vinegar. Set aside.
Sauté the Onion and Garlic
Step 2
Place a large sauté pan over medium heat and add the olive oil, garlic, and bay leaves. When the garlic begins to sizzle, remove it from the pan and discard. Add the onion, season with 1 teaspoon salt and black pepper to taste, and cook until the onion is limp and translucent, about 8 minutes. Remove the bay leaves and pour the onions (along with most of the oil) into the bowl holding the tomato mixture. Toss well. Taste for seasoning and adjust if needed.
Prepare and Sear the Fish
Step 3
Season the fish with salt and cayenne pepper. Take the same pan that was used to sauté the onion and place it over medium-high heat. Make sure there is at least 1 tablespoon of oil in the pan; add more if necessary.
Step 4
Sear the fish for 3 to 4 minutes per side or until the fish is cooked through. Most fish will begin to flake at this point. Don’t worry if the fish begins to fall apart—that is part of the look of the dish.
Garnish and Serve
Step 5
Transfer the cooked fish to a serving platter. Pour the warm tomato salad over the fish and garnish with sprigs of cilantro.
Cooking Notes
Step 6
INGREDIENTS
Step 7
Fish
Step 8
Almost any white-fleshed fish goes well with this recipe. So feel free to use what you have on hand or what is fresh at the market.
Step 9
Cut your fish into chunks or flake it while you cook it—either way, it is a stress-free recipe since you do not have to worry about your fish falling apart while trying to flip it. Of course, you can also serve the fish as steaks or fillets and spoon the sauce over it.
Step 10
TECHNIQUES
Step 11
Making a Warm Vinaigrette
Step 12
Combining the hot oil and onion with the cool tomato and vinegar creates a warm vinaigrette. This chunky sauce can be used in a variety of different ways, such as a salad dressing or as an accompaniment to grilled chicken or beef.
Step 13
ADVANCE PREPARATION
Step 14
The sauce can be prepared a day in advance. While it is best to cook the fish soon before serving it, the sauce can be made and combined with leftover fish. Just shred or break apart the fish with a fork and combine it with the chunky sauce.
