Grilled Fish Tostadas with Pineapple-Jcama Salsa

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


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