Seafood Tostada
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 685
- Total Fat
- 51
- Saturated Fat
- 7
- Carbohydrates
- 22
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 35
- Cholesterol
- 138
- Sodium
- 848
- Total: 50 min
- Active: 50 min
Ingredients
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
Directions
Special equipment:
a mandoline- 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.