Seafood Tostada

Total Time:
50 min
20 min
30 min

4 servings

  • Olive oil, for frying and sauteing
  • 4 corn tortillas
  • 1 pound Chilean sea bass, divided into 4 portions
  • Kosher salt and freshly ground black pepper
  • All-purpose flour, for dusting
  • 2 bell peppers (mixed colors), seeded and diced
  • 1 onion, diced
  • 8 ounces shrimp, shelled and deveined
  • 4 radishes, thinly sliced on a mandoline
  • Chopped Fresno chile peppers, for garnish
  • Micro cilantro, for garnish
  • Lime wedges, for garnish
  • Heat 1/2 inch of olive oil in a medium skillet. Add a tortilla and fry on both sides until crisp; drain on paper towels. Repeat with the remaining corn tortillas. Set aside.

  • Sprinkle the sea bass with salt and pepper, then dust with flour. Fry in the hot oil until cooked through, turning once, 5 to 7 minutes.

  • In a clean skillet over medium heat, cook the peppers and onions in some olive oil until softened, about 7 minutes. Add the shrimp and cook, stirring, until cooked through, a few minutes more.

  • Set the tostadas on plates. Spoon the bell peppers and shrimp on top. Top with a piece of fish, and then scatter with radishes, Fresno chiles and micro cilantro. Serve with lime wedges.

  • Special Equipment: a mandoline

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.

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