Grilled Fish Tostadas With Pineapple-Jícama Salsa
Serves: 3
Roxane Raynor
1 January 1970
Based on User reviews:
44
Spice
47
Sweetness
45
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.5 cups
Pineapple (diced peeled)1 cup
Jicama (diced peeled)1 cup
Red Onion (diced)1 cup
Cilantro (chopped fresh)1 cup
Lime Juice (fresh)1 cup
Olive Oil2 tsps
Chili Powder450 g
HalibutDirections:
1
Prepare barbecue (medium-high heat)
2
Mix first 6 ingredients in medium bowl
3
Season salsa with salt and pepper
4
Whisk oil and chili powder in small bowl
5
Arrange zucchini, fish, and tortillas in single layer on large baking sheet
6
Brush chili oil on both sides of zucchini, fish, and tortillas
7
Sprinkle zucchini and fish with salt and pepper
8
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
9
Divide zucchini among tortillas
10
Cut fish into strips and place atop zucchini
11
Top with salsa and serve
12
Prepare barbecue (medium-high heat)
13
Mix first 6 ingredients in medium bowl
14
Season salsa with salt and pepper
15
Whisk oil and chili powder in small bowl
16
Arrange zucchini, fish, and tortillas in single layer on large baking sheet
17
Brush chili oil on both sides of zucchini, fish, and tortillas
18
Sprinkle zucchini and fish with salt and pepper
19
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
20
Divide zucchini among tortillas
21
Cut fish into strips and place atop zucchini
22
Top with salsa and serve