Smoked Snapper Tostadas with Sangrita Sauce

Name: Smoked Snapper Tostadas with Sangrita Sauce
Cuisine: Mexican
Ingredients: Four 8-ounce red snapper, sea bass, or other mild-flavored white fish fillets (or other more or less equal-size fillets that add up to 2 pounds); Four 8-ounce red snapper, sea bass, or other mild-flavored white fish fillets (or other more or less equal-size fillets that add up to 2 pounds); Four 8-ounce red snapper, sea bass, or other mild-flavored white fish fillets (or other more or less equal-size fillets that add up to 2 pounds); 1 tablespoon extra-virgin olive oil; 6 tablespoons tomato juice; 2 tablespoons freshly squeezed orange juice; ½ teaspoon grenadine syrup; Several dashes Mexican hot sauce, such as Cholula, or ¼ teaspoon Southwest Heat or South-of-the-Border Smoky Heat or ground ancho chile; Several dashes Mexican hot sauce, such as Cholula, or ¼ teaspoon Southwest Heat or South-of-the-Border Smoky Heat or ground ancho chile; Several dashes Mexican hot sauce, such as Cholula, or ¼ teaspoon Southwest Heat or South-of-the-Border Smoky Heat or ground ancho chile; Several dashes Mexican hot sauce, such as Cholula, or ¼ teaspoon Southwest Heat or South-of-the-Border Smoky Heat or ground ancho chile; Table salt; Juice of 1 lime; 1 fresh serrano or jalapeño chile, minced; 1 fresh serrano or jalapeño chile, minced; 2 scallions, with their green tops, minced; 2 to 3 tablespoons minced fresh cilantro; 8 crisp corn tostada shells (like flat taco shells); 8 crisp corn tostada shells (like flat taco shells); 1 to 2 ripe Hass avocados, peeled, pitted, and diced; 1 large red-ripe tomato, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Smoking snapper fillets is a snap, hardly allowing you enough time for a leisurely beer by the pit. This sauce is based on the Mexican drink sangrita—not to be confused with sangria—a tangy tomato-citrus chaser for tequila.

Ingredients

Four 8-ounce red snapper, sea bass, or other mild-flavored white fish fillets (or other more or less equal-size fillets that add up to 2 pounds)
1 tablespoon

Americas
Mexico
Sandwich
Fish course
Pescatarian

Method

Prepare the smoker for barbecuing, bringing the temperature to 180°F to 200°F.
Rub the snapper with the oil. Sprinkle with hot sauce or dry rub. Allow the fish to sit at room temperature for about 30 minutes.
Mix the sauce ingredients in a small bowl. If you plan to baste the fish (“To Mop or Not”), s