Name: Grilled Fish Tostadas with Pineapple-Jícama Salsa
Prep time: 25 minutes
Total time: 25 minutes
Yield: Makes 4 servings
Ingredients: 1 1/2 cups diced peeled pineapple; 1 cup diced peeled jicama; 1/2 cup diced red onion; 1/4 cup chopped fresh cilantro; 1/4 cup fresh lime juice; 1 to 2 serrano chiles, seeded, chopped; 1/4 cup olive oil; 2 teaspoons chili powder; 3 small zucchini, each cut lengthwise into 5 slices (about 10 ounces); 1 pound halibut or orange roughy fillets; 4 5- to 6-inch corn tortillas

Image may contain Food Meal Dish Plant and Lunch

Grilled Fish Tostadas with Pineapple-Jícama SalsaScott Peterson

Enjoy a taste of the islands with these healthful, low-fat tostadas.

Test-kitchen tip:

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

Recipe information

Total Time
25 minutes
Yield
Makes 4 servings

Ingredients

1 1/2 cups diced peeled pineapple

1 cup diced peeled jicama

1/2 cup diced red onion

1/4 cup chopped fresh cilantro

1/4 cup fresh lime juice

1 to 2 serrano chiles, seeded, chopped

1/4 cup olive oil

2 teaspoons chili powder

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

1 pound halibut or orange roughy fillets

4 5- to 6-inch corn tortillas

Preparation

Step 1
Prepare barbecue (medium-high heat). Mix first 6 ingredients in medium bowl. Season salsa with salt and pepper.
Step 2
Whisk oil and chili powder in small bowl. Arrange zucchini, fish, and tortillas in single layer on large baking sheet. Brush chili oil on both sides of zucchini, fish, and tortillas. 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. Cut fish into strips and place atop zucchini. Top with salsa and serve.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes