The first recipe is a video of "Hermosillo Salsa" as if done by two characters in my culinary mystery series. Alli and Gina cook up this appetizer at their cooking channel on YouTube. If you like a different kind of salsa, try this one.
http://www.youtube.com/watch?v=0M34uKpj07o
The second recipe is Fish Mini-Tostadas. We love them! I serve them sometimes for dinner on larger tostada shells. Other times they make a terrific appetizer on the mini-shells. Of course, you could put the fish into taco shells, too. This is a very flavorful and healthful way to have your fish--no frying.
Enjoy:
Recipe for Fish Mini-Tostados
(serves 6 as an appetizer)
This recipe looks more
complicated than it is. It is a fairly quick dish.
Mini-Taco Shells:
6 corn tortillas 1
T extra virgin olive oil
Preheat oven to 350°.
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 12-15 minutes until crisp. Cool. 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
12-15 minutes. Reserve these chips to serve with the Hermosillo Salsa later.
Taco Filling:
1 T extra virgin olive oil 1#
halibut
2 T canned chilies, chopped 1
t lime zest
2 green onion, chopped juice
of one lime
1 clove garlic, minced large
handful cilantro, chopped; divided
½ c vegetable broth 1/8
small head red cabbage, finely shredded
1 Roma tomato, diced fine Mexican
cheese blend, shredded
Chunky
salsa
18
corn mini-tostados
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-tacos with fish mixture, cabbage,
cheese, cilantro,
and salsa. [I use the
leftover fish mixture in a fish soup another day.]
