Grilled Fish Tostadas with Pineapple-Jcama Salsa

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


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

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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