Grilled Swordfish Tostada
Seared swordfish, avocado vinaigrette, and black bean-mango salsa take a tostada to a new height. Dilute the lemon with water and quickly dip the avocado slices after each cut to prevent browning.
Ingredients
- Peanut Oil - 2 cups
- Corn tortillas - Six 4-inch (alt. flour tortillas)
- Lemon Juice - Juice of 2 lemons
- Avocado Vinaigrette
- Avocado - 1/4, peeled and seeded
- Jalapeno Chilies - 1/4, seeded
- Red Onion - 1 tablespoon, finely chopped
- Lime Juice - 2 tablespoons, fresh
- Olive Oil - 1/4 cup
- Honey - 1/2 tablespoon
- Salt and freshly ground pepper to taste
- Swordfish steaks - Six 6-ounce
- Olive Oil - For brushing
- Salt and freshly ground pepper to taste
- Jicama - 6 tablespoons, julienned
- Black Bean and Mango Salsa - 1 cup (recipe follows)
- Garnish
- Jicama - 6 tablespoons, julienned
- Avacado - 1/2, peeled, pitted, and slice
- Red Bell Peppers, Roasted and Seeded - 1/2, seeded, deribbed, and julienned
- Yellow Bell Pepper - 1/2, seeded, deribbed, and julienned
- Cilantro - 2 tablespoons, chopped fresh
- Black Bean and Mango Salsa
- Black Beans - 1/2 cup cooked, drained
- Mango - 1/2, peeled and coarsely chopped
- Red Onion - 11/2 cup finely chopped
- Jalapeno Chilies - 1/2, seeded and finely minced
- Cilantro - 1/4 cup coarsely chopped fresh
- Lime Juice - 1/4 cup fresh
- Olive Oil - 2 tablespoons
- Salt and freshly ground pepper to taste
Instructions
To prepare the tortillas: In a medium heavy saute pan or skillet over high heat, heat the peanut oil to 375 F, or until a piece of tortilla sizzles immediately when immersed. Fry each tortilla, turning once, about 1-1/2 minutes on each side, or until crisp. Drain on paper towels and keep warm in a low oven.
To make the vinaigrette: Place the avocado, jalapeno, onion, and lime juice in a blender and puree until smooth. With the motor running, add the oil in a slow steady stream until the mixture emulsifies. Add the honey, salt, and pepper. This can be prepared ahead, stored in a covered non-aluminum container, and refrigerated. Bring to room temperature before using.
To prepare the swordfish: Preheat a broiler or prepare a grill. Brush the swordfish lightly with olive oil, season with salt and pepper, and broil or grill over hot coals for 1-1/2 minutes. Turn and cook on the second side for 30 seconds, or until just seared.
To serve: Scatter some of the jicama on each serving plate. Top with a tortilla, add a thin layer of salsa, and top with 1 piece of swordfish. Use a squeeze bottle to pipe some of the avocado vinaigrette over the fish and plate. Garnish each plate with a slice of avocado, some of the peppers, and cilantro.
Black Bean and Mango Salsa
Makes 2 cups
In a medium non-aluminum bowl, combine all of the ingredients and adjust the seasonings with salt and pepper. This can be prepared and refrigerated 3 to 4 hours in advance. Bring to room temperature before serving. Fresh papaya may be substituted for the mango.
