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Recipe of Tostadas de Marlín with Poro Frito
Recipe

Tostadas de Marlín with Poro Frito

40 mins
25 mins
Low
36
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Try these delicious marinated smoked marlin toast with a touch of spicy mayonnaise, avocado, and crispy fried pore. Ideal for this season of Lent or any hot day.
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Ingredients

4 portions
  • 250 grams smoked marlin
  • 1 tablespoon Great Value® Pure Canola Oil
  • 3 tablespoons Extra Special Olive Oil®
  • 4 tablespoons onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 3 carrots, in cubes
  • 3 tablespoons white vinegar
  • 1/4 cups Water
  • 1 leave bay (laurel)
  • 1 tablespoon fresh coriander, finely chopped
  • 2 allspices
  • 1/3 cups pea
  • 4 tablespoons olive, boneless and sliced
  • 4 tablespoons pickled chili, chopped
  • 1 chipotle peppers in adobo sauce, finely chopped
  • 1 teaspoon Great Value® salt
  • 1/4 cups Great Value® Pure Canola Oil
  • 1/4 cups leek, in juliana
  • 1 teaspoon lemon pepper seasoning
  • 1/2 cups mayonnaise
  • 2 habanero peppers, roasted and finely chopped
  • 1 avocado, in slice
  • 8 tostadas corn

Preparation

Crumble and clean the marlin. Reservation.
In a deep frying pan over medium heat, heat the oils and fry the onion. Add the garlic, carrot, vinegar, water and bay leaf. Cook a few minutes over low heat, covered, until the carrots are soft.
Add cilantro, pepper, peas, olives and chilies. Cook a few more minutes. Remove from heat and mix with marlin, season with salt. Remove the peppers and the bay leaf. Chill and refrigerate 20 minutes.
Meanwhile, in a frying pan over medium heat, heat the oil and fry the pore, taking care not to burn. Drain on absorbent paper and season with a little pepper with lemon, reserve.
For mayonnaise, mix mayonnaise with habanero pepper and season with a little salt. Reservation.
Serve marlin on toast, removing excess liquid. Add a bit of mayonnaise, fried pore and slices of fresh avocado. Enjoy

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
230.4
kcal
11.52%
Carbohydrate, by difference
8.8
g
2.93%
Protein
5
g
10%
Total lipid (fat)
20
g
30.77%
100
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Provided by USDA
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