Grilled Fish Tostadas with Pineapple-Jcama Salsa

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


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

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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