Celiac.com Sponsor (A1):


Join eNewsletter


Celiac.com Sponsor (A1-m):



Join eNewsletter

Archived

This topic is now archived and is closed to further replies.

sickchick

Grilled Fish Tostadas With Pineapple-jicama Salsa

Recommended Posts

GRILLED FISH TOSTADAS WITH PINEAPPLE-JICAMA SALSA

Enjoy a taste of the islands with these healthful, low-fat tostadas.

1 1/2 cups diced peeled pineapple

1 cup diced peeled jicama

1/2 cup diced red onion

1/4 cup chopped fresh cilantro

1/4 cup fresh lime juice

1 to 2 serrano chiles, seeded, chopped

1/4 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.

Bon App


Collette

Positive Bloodwork Oct 1st 2007. Gluten-free 3 YEARS Oct 1st!

Dairy & Soy free since Dec 1st 2007.

Potato free since January 3rd 2008.

Remaining Nightshades since April 1st 2008. Back on September 2010. :)

Developed Rice & Tapioca & Corn Intolerances...

NO Carageenan.

In a constant state of evolution... sending love! :)

Share this post


Link to post
Share on other sites

Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8):