Grilled Fish Tostadas with Pineapple-Jcama Salsa

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


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

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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