Huachinango En Tostado (Red Snapper With Tortillas)

This is from "Good Food From Mexico" by Ruth Watt Mulvey and Luisa Maria
Alvarez, its an older book but has some great recipes.

1 pound red snapper
1 teaspoon salt
1 teaspoon laurel
1 teaspoon thyme
1 teaspoon marjoram
1/2 teaspoon pepper
1 garlic clove
1 tablespoon vinegar
2 tablespoons olive oil
1 small onion, chopped finely
3 tomato, peeled, chopped
3 parsley sprig, chopped fine
10 olives, chopped
12 tortillas
1/4 cup shortening I did not use
lettuce, shredded

Cook fish in one cup water with the salt, laurel, thyme, marjoram, pepper,
garlic and vinegar fifteen minutes or until fish can be flaked with a
fork. Drain and shred.
Fry in the olive oil for five minutes onion, tomatoes and parsley and then
add the shredded fish and the olives.
Fry tortillas in fat until lightly toasted.
Spread on each a spoonful of the fish, a layer of shredded lettuce and
sprinkle with the hot fat in which the tortillas were fried.(I did not
sprinkle the fat).
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