Wednesday, March 20

Mahi Mahi Tostadas

I've been craving seafood recently and decided to throw together these easy fish tostadas for dinner. Mahi Mahi is such a simple fish to cook since it's pretty sturdy and holds up well on the grill. It has a mild flavor that's great for picky eaters and makes a nice vessel for the avocado puree and hot sauce. I like frying the tortillas into crunchy tostadas for a crispy texture but simple tacos would be great (and easier) too. You can add any toppings you like - I happened to have some leftover Mexican slaw from a pupusa stand at the farmers market that added a nice heat.

Grilled Mahi Mahi Tostadas with Avocado Sauce:
  • Brush 3/4 lb. mahi mahi fillet with olive oil and season with salt and pepper.
  • Place on a hot grill and cook for 4-5 minutes, then flip and cook for another 3-4 minutes, or until fish is opaque.
  • Meanwhile, scoop the flesh out of 1 pitted, very ripe avocado into a blender, along with 1-2 tbsp. water, the juice of 1 lime, and a pinch of salt.
  • Blend avocado sauce until smooth, adding a little more water if necessary to thin out the sauce.
  • In a small pan, heat 1/4" of canola oil until very hot but not smoking.
  • Add in a corn tortilla and cook for 1-2 minutes per side, or until crispy and golden.
  • Remove tortilla and place on a towel to absorb any excess oil and repeat with 3 more tortillas.*
  • To assemble tostadas, spoon some of the avocado sauce onto the tortillas, top with a few pieces of fish, a couple dashes of hot sauce, a few cilantro leaves, and a handful of finely sliced cabbage.**
  • Serve immediately and enjoy.

Serves two-three
*Tortillas can be fried in advance and kept in a warm oven on a baking rack over a baking sheet until ready to serve.
**Or any other toppings you like.