Grilled fish tostada salad

  • 4 6oz Fresh Fish Fillets
  • 1 tsp. Creole seasoning blend
  • ½ tsp. Kosher salt
  • 8 small flour tortillas
  • 12 ounces finely shredded cheese (any cheese you like… all hail the power of cheese!)
  • 6 cups lettuce and salad-ish stuff
  • ½ cup Citrus Vinaigrette (Recipe below)
  • ½ cup cooked corn
  • 4 oz. sliced roasted peppers
  • 8 ounces Tomato Salsa (Recipe below)
  • ¼ cup Chimichurri Sauce (Recipe below)
  • 1 ripe avocado, quartered and cut into fan-ish thingy

Preheat oven to 375 degrees.

Next thing you do is season the fish on both sides with the creole seasoning and salt. Grill each side until the fish is done.

While the fish is grilling, if you’re quick about it, lay out the tortillas on a baking sheet. With something pokey, poke holes in the tortillas about half an inch apart. Put a thin layer of olive oil on them and bake for about 5 minutes in the oven you preheated at the beginning of this little episode. Dump as much cheese as you feel is needed onto the tortillas and cook again until melted.

Then, Place 2 tortillas on each of four plates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers and mound one-fourth of mixture on top of each plate of tortillas. Sprinkle tomato salsa over salad mix.

When done, slice fish and place on top of salad, drizzle with chimichurri sauce. Top with avocado fan.

Citrus Vinaigrette

  • 2 Tbsp. olive oil
  • 2/3-cup rice wine vinegar
  • 1/3 cup orange juice
  • 1 Tbsp. Dijon mustard
  • 1 tsp. honey
  • 2 tsp. minced garlic
  • 1 Tbsp. minced shallots
  • ½ tsp. Creole seasoning
  • 2 Tbsp. chopped fresh cilantro

Mix all ingredients together. Refrigerate.

Chimichurri Sauce

  • ¾ cup extra virgin olive oil
  • 1/3 cup rice wine vinegar
  • ½ cup fresh squeezed lemon juice
  • 2 tsp. kosher salt
  • ½ tsp. black pepper
  • 1 bunch (1 ½ ounces) flat-leaf parsley, stemmed and minced
  • ½ bunch (½ ounce) cilantro, stemmed and minced
  • ½ tsp. dried oregano
  • Scallion tops, thinly sliced
  • 4 tsp. minced garlic

Combine the olive oil, rice vinegar, lemon juice, salt and pepper in a medium bowl. Using a wire whisk mix until evenly blended.

Add all remaining ingredients and, using a rubber spatula, gently mix until evenly blended. The mixture should be highly seasoned; add more salt or vinegar, if desired. Refrigerate for up to 3 days.

Tomato Salsa

1 ½ lbs. plum tomatoes, diced
½ cup finely diced red onion
2 cloves garlic, minced
2 Tbsp chopped fresh cilantro
1 fresh jalapeno (about 2 tsp.), stemmed and finely diced
1 tsp. Creole seasoning blend
Salt… as much as you feel like putting into it
Juice of one lime
2 Tbs. extra virgin olive oil

Mix all ingredients together. Refrigerate.

Posted in Salad Recipes