Grilled Fish Tostadas with Pineapple-Jcama Salsa

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


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

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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