Grilled Fish Tostadas with Pineapple-Jcama Salsa

Grilled Fish Tostadas with Pineapple-Jcama Salsa
Photo by Scott Peterson


  • 3 small zucchini
  • 1 cup jicama
  • 2 teaspoons chili powder
  • 1 ½ cups pineapple
  • 1 pound halibut or orange roughy fillets
  • 2 serrano chiles
  • ¼ cup fresh lime juice
  • + 4 more ingredients
    • ¼ cup olive oil
    • ½ cup red onion
    • ¼ cup fresh cilantro
    • 4 5- to 6-inch corn tortillas

Prepare barbecue (medium-high heat). Mix first 6 ingredients in medium bowl. Season salsa with salt and pepper. 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. Sp...

View full recipe at Epicurious


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