Bahama Breeze's Grilled Fish Tostada Salad
1 1/2 lb. Grouper, Mahi Mahi or Fish of Choice, cut into 4 fillets
1 tsp. Creole seasoning blend
1/2 tsp. Kosher salt
8 small flour tortillas
12 ounces finely shredded cheese (Mexican blend)
6 cups spring mix of lettuce, washed, dried and torn
1/2 cup Citrus Vinaigrette *
1/2 cup cooked corn kernels
4 oz. sliced roasted peppers (red, yellow or poblano)
8 ounces Tomato Salsa *
1/4 cup Chimichurri Sauce *
1 ripe avocado, quartered and cut into fan
Lemon and Lime wedges, for garnish * Recipes below
Preheat oven to 375 degrees.
Season fish fillets on both sides with Creole seasoning and kosher
salt. Grill on each side until done, or until fish reaches 145
degrees. Remove from grill.
While fish is grilling, lay tortillas on baking sheet. With a fork,
poke holes in tortillas, 1/2 inch apart over the whole tortilla.
Lightly brush with olive oil and bake in preheated oven until
lightly browned, about 5 minutes. Evenly sprinkle cheese onto
tortillas and continue baking until cheese is completely melted.
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, place grilled fish on top of salad and drizzle with
chimichurri sauce. Top with avocado fan, and garnish plate with
lemon and lime wedges.
Grilled Fish Tostada Salad
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
1/2 tsp. Creole seasoning
2 Tbsp. chopped fresh cilantro
Mix all ingredients together. Refrigerate. Makes
12 servings, 2 Tbsp. each
Chimichurri Sauce
3/4 cup extra virgin olive oil
1/3 cup rice wine vinegar
1/2 cup fresh squeezed lemon juice
2 tsp. kosher salt
1/2 tsp. black pepper
1 bunch (1 � ounces) flat-leaf parsley, stemmed and minced
1/2 bunch (1/2 ounce) cilantro, stemmed and minced
1/2 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.
Makes 1 1/2 cups.
Tomato Salsa
1 1/2 lbs. plum tomatoes, seeded and diced
1/2 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
Kosher salt, to taste
Juice of one lime
2 Tbs. extra virgin olive oil
In a medium-sized bowl, mix together all ingredients. Season with
additional kosher salt to taste. Cover and refrigerate about 2 hours
or until chilled. |