Halibut Tostadas with Yogurt-Lime Sauce

Name: Halibut Tostadas with Yogurt-Lime Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 227 grams firm-ripe avocado; 710 milliliters finely shredded cabbage; 0 teaspoons chili powder; 59 milliliters lightly packed rinsed fresh cilantro leaves; 6 corn tortillas (6 in.; see notes); 680 grams halibut pieces; 5 Tbsps lime juice; 0 teaspoons pepper; 237 milliliters nonfat plain yogurt; 6 servings Fresh salsa; 2 teaspoons salt; 1 teaspoon sugar; 6 servings Vegetable oil

The recipe Halibut Tostadas with Yogurt-Lime Sauce could satisfy your Mexican craving in around 45 minutes. For $4.7 per serving, you get a hor d'oeuvre that serves 6. Watching your figure? This gluten free and pescatarian recipe has 388 calories, 27g of protein, and 22g of fat per serving. A mixture of nonfat yogurt, lime juice, salsa, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Rinse halibut and place on a plate.

Ingredients you will need

Halibut

Pour 4 tablespoons lime juice over fish; sprinkle with 1 teaspoon salt and the pepper. Cover and chill for 20 minutes.

Ingredients you will need

Lime Juice

Pepper

Fish

Salt

Meanwhile, pour 1/2 inch oil into a 10- to 12-inch nonstick frying pan with sides at least 2 inches tall over medium-high heat. When surface looks rippled, gently lower a tortilla into oil and cook, turning once, until crisp, 1 to 2 minutes total.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Frying Pan

Transfer to paper towels to drain briefly. Repeat to fry remaining tortillas. Discard oil and wipe pan clean.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

In a small bowl, stir together yogurt, sugar, chili powder, and the remaining 1 tablespoon lime juice and 1/2 teaspoon salt.

Ingredients you will need

Chili Powder

Lime Juice

Yogurt

Sugar

Salt

Equipment you will use

Bowl

Set pan over medium-high heat. When hot, add fish to pan along with lime juice, cover, and cook until opaque in the center (cut to test), 10 to 12 minutes. Break fish into flakes with a fork.

Ingredients you will need

Lime Juice

Fish

Equipment you will use

Frying Pan

Pit, peel, and slice avocado.

Ingredients you will need

Avocado

Place a fried tortilla on each plate and layer equally with shredded cabbage, flaked halibut with its juices, yogurt sauce, avocado slices, cilantro leaves, and fresh salsa.

Ingredients you will need

Fresh Cilantro

Avocado Slices

Tortilla

Cabbage

Halibut

Yogurt

Salsa

Sauce

Equipment

Frying Pan

Paper Towels

Bowl

Ingredients

Servings:

227grams

firm-ripe avocado 710milliliters

finely shredded cabbage 0teaspoons

chili powder 59milliliters

lightly packed rinsed fresh cilantro leaves 6

corn tortillas (6 in.; see notes)680grams

halibut pieces 5Tbsps

lime juice 0teaspoons

pepper 237milliliters

nonfat plain yogurt 6servings

Fresh salsa 2teaspoons

salt 1teaspoon

sugar 6servings

Vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Halibut. 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 Santa Margherita Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 26 dollars.