Grilled Fish Tostadas with Pineapple-Jícama Salsa

Ingredients for Grilled Fish Tostadas with Pineapple-Jícama Salsa

• 350ml diced peeled pineapple

• 160g diced peeled jicama

• 1/2 cup diced red onion

• 1/4 cup chopped fresh coriander

• 1/4 cup fresh lime juice

• 1 to 2 serrano chillies, seeded, chopped

• 60ml olive oil

• 2 teaspoons chilli powder

• 3 small courgette, each cut lengthwise into 5 slices (about 275g )

• 450g halibut or orange roughy fillets

• 4 5- to 6-inch corn tortillas

How to make Grilled Fish Tostadas with Pineapple-Jícama Salsa

Prepare barbecue (medium-high heat). Mix first 6 ingredients in medium bowl. Season salsa with salt and pepper.

Whisk oil and chilli powder in small bowl. Arrange courgette, fish, and tortillas in single layer on large baking sheet. Brush chilli oil on both sides of courgette, fish, and tortillas. Sprinkle courgette and fish with salt and pepper. Grill until fish is cooked through, courgette is tender, and tortillas begin to crisp, about 3 minutes per side for fish and courgette, and 2 minutes per side for tortillas. Divide courgette among tortillas. Cut fish into strips and place atop courgette. Top with salsa and serve.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.