Saturday, June 9, 2018

Fish Tostadas

This is perfect for summer or anytime.

I've used a grill pan, but this is also great on the outdoor grill as well.

1 lb fish fillets approx
1 lime: juice and zest
1/8 - 1/4 tsp each: salt, pepper (to taste)
1/8 tsp red pepper flakes (optional)
4 - 6 T olive oil
1 tsp Worcestershire sauce
1 - 2 cloves fresh garlic crushed
 1/4 tsp fresh parsley or cilantro
 8  - 12 corn tortillas
3/4 - 1  c each: shredded lettuce, shredded cheese, diced tomatoes, diced onions
1/3 - 1/2 c sour cream or Greek yogurt
1 can pinto beans

Combine: some of the oil, herbs, salt, pepper, fish, lime juice, sauce. 

Toss to coat fish on both sides. Marinate for 15 - 20 minutes in refrigerator.

Heat saute pan to medium high heat lower heat to medium.

Add some of the oil. 

Fry 1 of the tortilla on 1 side for 1 - 2 min. Turn over tortilla and fry for 1- 2 min more or until crisp. 

Repeat process with remaining tortillas.

 Add more oil if needed. 

Open up can of beans and drain liquid. 

Pour beans into bowl. 

Add some of the oil, heat on microwave for 1 to 3 min or until warm.

 Remove beans from microwave, set aside. 

Heat grill pan to medium high heat. 

Lower heat to medium, and add fish. 

Cook on one side for 5 - 8 min. 

Turn fish over and cook on remainder side for 5 - 8 min. or until done.

Let fish rest for a few minutes before slicing. 

To serve: Cut fish into pieces.

Spoon some beans, some fish onto tortillas. 

Top with your favorite toppings, and enjoy.

Serves 4 - 6.

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