Smoked Snapper Tostadas with Sangrita Sauce

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.

Prepare the sauce, simply mixing the ingredients together in a small bowl. If you plan to baste the fish, set aside a few tablespoons of the sauce to use as the mop.

Transfer the snapper to the smoker as far from the fire as possible. Cook for about 25 to 30 minutes, until the fillets are flaky and opaque. Adjust the time a bit if your fillets are larger or smaller. Drizzle the mop lightly over the fillets after about 15 minutes in a wood-burning pit, or as appropriate for your style of smoker.

Remove the snapper from the smoker. When cool enough to handle, flake the fish into a medium-size bowl, discarding skin and bones. Toss the fish with the lime juice, chile, scallions, and cilantro to taste. Spoon the snapper mixture evenly onto the tostada shells. Top with avocado and tomato. Serve with the sauce, passed separately, and drizzled over the tostadas.

Excerpted from Smoke & Spice, by Cheryl Alters Jamison and Bill Jamison. Copyright 2003, used by permission from The Harvard Common Press http://www.harvardcommonpress.com.