Saturday, February 8, 2014

A Month-of-Appetizers: Mini Fish Tostados

Some of you who read me may remember that I entered The Arizona Republic “Top Home Chef” contest. That means I am batting the opposite of a thousand. I didn’t make it with my four Pillsbury Bake-Off entries some years ago, nor did I make the cut with the Top Home Chef contest. Sigh. Always a bridesmaid, I guess.

Still, while putting together the possible recipes for this month’s appetizers, I couldn’t help but think how well it would fit. We love this recipe either for appetizers or as full-blown fish tacos. And they are so much more healthful than the breaded and deep-fried version you often see.

I didn’t put the recipe for the Hermosillo Salsa here. You can view that recipe on my YouTube video at

Recipe for Fish Mini-Tostados (3 each, serves 6 as an appetizer)

Mini-Tostado Shells:
6 corn tortillas                  
1 T extra virgin olive oil

Preheat oven to 400°.

Cut 3 circles from each tortilla using a 2” cookie cutter. Chop the remaining pieces of each tortilla into chip size and set aside under a damp paper towel.

Place the 18 tortilla circles on a cookie sheet. Bake 5-10 minutes until crisp. Cool. If making ahead, set aside in sealed container until ready to use.

Put the leftover tortilla bits on the baking sheet and let them crisp in the oven for 5-10 minutes. Reserve these chips to serve with the Hermosillo Salsa later.

Tostado Topping:
1 T extra virgin olive oil                  
2 T canned chilies, chopped         
2 green onion, chopped                  
1 clove garlic, minced                  
½ c vegetable broth                  
1 Roma tomato, diced fine                  
1# halibut                                             
1 t lime zest                                             
juice of one lime        
large handful cilantro, chopped; divided 
1/8 small head of red cabbage, finely shredded
Mexican cheese blend, shredded
Chunky salsa

Heat oil in a medium skillet over medium heat.
Sauté onion until tender and just starting to brown. Add garlic and chilies.
Add broth, tomatoes, and lime zest. Stir to combine. Bring to simmer.

Reduce heat to low and add halibut sprinkled with lime juice.

Simmer halibut flakes with a fork, about 15-20 minutes. Shred into small pieces. Drain and reserve liquid for use in soup later. Put fish mixture in a bowl with a slotted spoon for serving. Mix in ¼ cup cilantro, reserving the rest for garnish.

Let guests make their mini-tostados with fish mixture, cabbage, cheese, cilantro,
and salsa. [I use the leftover fish mixture in a fish soup another day.]

DH’s Rating: 5 Tongues Up  He likes these fish tacos because they are more healthful than the fried ones, plus the fish flavor is enhanced with the broth it was cooked in.

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