Grilled Fish Tostadas with Pineapple-Jcama Salsa

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


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

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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