Grilled Fish Tostadas with Pineapple-Jcama Salsa

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


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