Tangy Grilled Fish Tostadas
Adapted from Rick Bayless's Mexican Kitchen
(Makes 4)
Rick Bayless says, "You can do a modern seviche-style preparation by
grilling your fish (choose flaky fish that can be cooked all the way
through without getting dry--snapper, mahimahi, sea bass), then breaking
it up and mixing it with the salsa, a couple tablespoons of fresh lime
juice and salt to taste."
4 corn tortillas
2 Tbsp olive oil
juice of one lime, plus extra for squeezing over tostadas
1 tsp dried Mexican oregano
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 lb fresh fish fillets (I used opah), sliced into strips
1/2 cup vegetarian refried black beans
1 package coleslaw or shredded cabbage mix
1 large ripe avocado, peeled, pitted and thinly sliced
1/2 cup salsa (Rick recommends his Chopped Tomato-Serrano Salsa--I used his jarred Frontera Roasted Tomato Salsa)
Preheat oven to 350 degrees place a cooling rack on a baking sheet and
lay the tortillas out in a single layer. Cover with a second inverted
cooling rack to keep the tortillas from curling as they bake. Toast
until thoroughly crisp, about 10 to 15 minutes. Set aside.
Meanwhile, mix olive oil, lime juice, oregano, salt and pepper in a bowl. Place fish in bowl and evenly coat with mixture.
Heat a grill pan over high high until just at the smoking point. Place
fish on the pan and cook until done, turning once--halfway through. (My opah took about 4 minutes per side.)
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