Although the tipitapa recipe is a secret, this is the most common substitute to it.
Ingredients
Salsa
- 1–2 tbsp virgin olive oil
- ½ ea. onion (vidalia onions are okay, purple or white onions are also acceptable), chopped
- 3 oz (85 g) tomato, sliced in rings
- Vinegar
- Brown sugar
- Salt
- Lemon
Fish
- 5 tbsp virgin olive oil
- ½–1 lb (225–450 g) whole fresh carp, fully cleaned and scaled
- Salt
Procedure
- 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.