Grilled Fish Tostadas with Pineapple-Jcama Salsa

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


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

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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