Grilled Fish Tostadas with Pineapple-Jcama Salsa

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


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