Hurrah For Halibut Tostadas Recipes

ARCTIC CHAR TOSTADAS

Steps:

• Heat a small saucepan over medium. When hot, pour in 1 Tbsp. fish sauce. It should bubble up vigorously and then get thicker and slightly darker, about 30 seconds. Repeat with remaining fish sauce, incorporating 1 Tbsp. at a time. Carefully add vinegar (it may spatter), then transfer mixture to a small bowl; let cool. Stir in scallions and ginger. Taste and season with salt.
• Preheat oven to 300°F. Mix lemon zest into cheese in a small bowl; season with salt and set aside. Place fish on a rimmed baking sheet and drizzle very lightly with oil; season with salt. Bake until just opaque throughout, about 5 minutes for char and 8-10 minutes for salmon. Remove from oven and break apart into large flakes. Drizzle with vinaigrette.
• Divide reserved cheese mixture among tostadas. Top with fish, then cilantro, chiles, and capers. Serve with lime wedges.
• Vinaigrette can be made 1 week ahead. Cover and chill.

HURRAH FOR HALIBUT TOSTADAS

Steps:

• Place the fish fillets in a non-reactive shallow plate. Sprinkle 4 tablespoons of the fresh lime juice all over the fish. Sprinkle with the 1 teaspoon salt, black pepper and my sweet Mexican spice if desired. Cover fish and chill for at least 30 minutes. (This could be done several hours in advance.).
• If desired, lightly fry the corn tortillas in a little bit of oil in a pan. Cook unti crisp, about 1 minute on each side. Set aside to drain.
• In a small bowl combine the yogurt-lime sauce ingredients, the remaining tablespoon of fresh lime juice and the remaining 1/4 teaspoon of salt. Can be prepared several hours in advance.
• If you fried the corn tortialls, wipe the oil from the pan and heat up a little bit more oil. When pan is hot, add the fish along with 1 tablespoon of fresh lime juice, cover and cook until opaque, 10-12 minutes. Check for doneness.
• Once cooked, break up the fish fillets into pieces.
• Just before serving the tostadas, pit, peel and slice the avocado. Drizzle on some lime juice to stop the avocado from browning.
• For each serving, place a tortilla on a plate and divide the cabbage, flaked fish with juices, the yogurt-lime sauce, cilantro leaves, salsa and avocado slices. You know the rest: rice and beans on the side, mariachi music, Pacifico, lime wedges, etc.
• Serve immediately.

TILAPIA BAKE

Steps:

• Place fillets skin side down in single layer in a greased shallow baking dish.
• Mix together remaining ingredients; spoon over fillets.
• Bake at 400 degrees for 15 to 20 minutes or until fish flakes easily.