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Grilled Fish Tostadas with Pineapple-jicama Salsa (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
This recipe comes to us from "sickchick" in the Gluten-Free Forum.
1 ½ cups diced peeled pineapple
1 cup diced peeled jicama
½ cup diced red onion
¼ cup chopped fresh cilantro
¼ cup fresh lime juice
1 to 2 Serrano chilis, seeded, chopped
¼ cup olive oil
2 teaspoons chili powder
3 small zucchini, each cut lengthwise into 5 slices (about 10 ounces)
1 pound halibut or orange roughy fillets
4 5- to 6-inch corn tortillas
Prepare barbecue (medium-high heat). Mix first 6 ingredients in medium bowl. Season salsa with salt and pepper.
Whisk oil and chili powder in small bowl. Arrange zucchini, fish, and tortillas in single layer on large baking sheet. Brush chili oil on both sides of zucchini, fish, and tortillas. Sprinkle zucchini and fish with salt and pepper. Grill until fish is cooked through, zucchini is tender, and tortillas begin to crisp, about 3 minutes per side for fish and zucchini, and 2 minutes per side for tortillas. Divide zucchini among tortillas. Cut fish into strips and place atop zucchini. Top with salsa and serve. Test-kitchen tip: The heat level of chiles can vary widely; be sure to taste and adjust the quantity of chiles to your liking.
Makes 4 servings.
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