Grilled Fish Tostadas with Pineapple-Jícama Salsa

Name: Grilled Fish Tostadas with Pineapple-Jícama Salsa
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 teaspoons chili powder; 4 6-inchs 5- to 6-inch corn tortillas; 59 milliliters chopped fresh cilantro; 237 milliliters diced peeled jicama; 59 milliliters fresh lime juice; 59 milliliters olive oil; 454 grams halibut or orange roughy fillets; 355 milliliters diced peeled pineapple; 118 milliliters diced red onion; 1 to 2 serrano chiles, seeded, chopped; 3 smalls zucchini, each cut lengthwise into 5 slices (about 10 ounces)

Grilled Fish Tostadas with Pineapple-Jícama Salsan is a gluten free, dairy free, and pescatarian recipe with 4 servings. One portion of this dish contains approximately 23g of protein, 16g of fat, and a total of 338 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. It works well as a pretty expensive hor d'oeuvre for The Fourth Of July. From preparation to the plate, this recipe takes around 25 minutes. This recipe is typical of Mexican cuisine. Head to the store and pick up chili powder, to 2 serrano chiles, jicama, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.

Instructions

Prepare barbecue (medium-high heat).

Mix first 6 ingredients in medium bowl. Season salsa with salt and pepper.

Ingredients you will need

Salt And Pepper

Salsa

Equipment you will use

Bowl

Whisk oil and chili powder in small bowl. Arrange zucchini, fish, and tortillas in single layer on large baking sheet.

Ingredients you will need

Chili Powder

Tortilla

Zucchini

Fish

Cooking Oil

Equipment you will use

Baking Sheet

Whisk

Bowl

Brush chili oil on both sides of zucchini, fish, and tortillas.

Ingredients you will need

Chili Oil

Tortilla

Zucchini

Fish

Sprinkle zucchini and fish with salt and pepper. Grill until fish is cooked through, zucchini is tender, and tortillas begin to crisp, about 3 minutes per side for fish and zucchini, and 2 minutes per side for tortillas. Divide zucchini among tortillas.

Ingredients you will need

Salt And Pepper

Tortilla

Zucchini

Fish

Equipment you will use

Grill

Cut fish into strips and place atop zucchini. Top with salsa and serve.

Ingredients you will need

Zucchini

Salsa

Fish

The heat level of chiles can vary widely; be sure to taste and adjust the quantity of chiles to your liking.

Ingredients you will need

Chili Pepper

Equipment

Ingredients

Servings:

2teaspoons

chili powder 46-inchs

5- to 6-inch corn tortillas 59milliliters

chopped fresh cilantro 237milliliters

diced peeled jicama 59milliliters

fresh lime juice 59milliliters

olive oil 454grams

halibut or orange roughy fillets 355milliliters

diced peeled pineapple 118milliliters

diced red onion 1

to 2 serrano chiles, seeded, chopped 3smalls

zucchini, each cut lengthwise into 5 slices (about 10 ounces)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Skyfall Pinot Gris. It has 4.8 out of 5 stars and a bottle costs about 13 dollars.