Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Fish Tostadas with Blood Orange Salsa
Fish Tostadas with Blood Orange Salsa
About the Recipe
The salsa that goes with these tostadas is powerfully sweet and tangy but won’t drown out the delicate-flavored white fish.
Try pairing the sauce with chicken or pork as well.
Source: EatingWell Magazine, January/February 2020
Ingredients:
8 corn tortillas
3 tablespoons grapeseed or canola oil, divided
6 blood oranges
⅓ cup slivered red onion
¼ cup chopped fresh cilantro
¼ teaspoon kosher salt
1 pound skinless Pacific halibut or cod, cut into 4 portions
1 tablespoon chile-lime seasoning or rub, such as Tajín
2 ripe avocados, mashed
2 cups thinly sliced romaine lettuce
Getting it done:
Step 1 Position rack in upper third of oven; preheat to 400 degrees F. Brush both sides of tortillas with 1 tablespoon oil and arrange on a baking sheet. (It’s OK if they overlap a bit; they will shrink as they cook.) Bake, turning once, until browned and crisp, 16 to 18 minutes. Transfer to a wire rack and let cool.
Step 2 Meanwhile, segment oranges: Using a sharp knife, slice both ends off and remove the peel and white pith. Cut the orange segments from their surrounding membranes. Combine the segments, onion, cilantro and salt in a medium bowl.
Step 3 Sprinkle fish with chile-lime seasoning (or rub). Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the fish and cook, turning once, until it flakes with a fork, 3 to 5 minutes per side.
Step 4 Flake the fish into chunks. Spread avocado on the tortillas and top with lettuce, the fish and the salsa.
Ingredients:
8 corn tortillas
3 tablespoons grapeseed or canola oil, divided
6 blood oranges
⅓ cup slivered red onion
¼ cup chopped fresh cilantro
¼ teaspoon kosher salt
1 pound skinless Pacific halibut or cod, cut into 4 portions
1 tablespoon chile-lime seasoning or rub, such as Tajín
2 ripe avocados, mashed
2 cups thinly sliced romaine lettuce
Getting it done:
Step 1 Position rack in upper third of oven; preheat to 400 degrees F. Brush both sides of tortillas with 1 tablespoon oil and arrange on a baking sheet. (It’s OK if they overlap a bit; they will shrink as they cook.) Bake, turning once, until browned and crisp, 16 to 18 minutes. Transfer to a wire rack and let cool.
Step 2 Meanwhile, segment oranges: Using a sharp knife, slice both ends off and remove the peel and white pith. Cut the orange segments from their surrounding membranes. Combine the segments, onion, cilantro and salt in a medium bowl.
Step 3 Sprinkle fish with chile-lime seasoning (or rub). Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the fish and cook, turning once, until it flakes with a fork, 3 to 5 minutes per side.
Step 4 Flake the fish into chunks. Spread avocado on the tortillas and top with lettuce, the fish and the salsa.
About the Recipe
The salsa that goes with these tostadas is powerfully sweet and tangy but won’t drown out the delicate-flavored white fish.
Try pairing the sauce with chicken or pork as well.
Source: EatingWell Magazine, January/February 2020
Nutritional Info
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