EASY FISH TOSTADAS

EASY FISH TOSTADAS

I’ve been trying to come up with ideas for easy meals that can be made with what we have on hand in the galley. Sort of like tossing my Foodie Dice. It’s a fun way to plan meals and is certainly a creative exercise.
From time to time I toss my dice (read all about ‘playing with my food’ here)
and from time to time I just wing it.
Today I winged it..wung it…(whatever the past tense of the verb to wing is…please help me!)
…from this base…
…a handful of Brussels sprouts, some crispy tostadas
and another gift from our hunter/fisher/sailing friends – a lovely piece of tuna.
Some leftover refried beans (my do-it-yourself recipe here), one fresh lime and a little fresh pineapple
I’m  ready to put my idea in motion.
EASY FISH TOSTADOS
what you will need
5-6 Brussels sprouts, slivered
1/4 cup chopped red onion
1 cup fresh parlsey, chopped
1 lime, halved
1 small piece of fish, cut into 1″ pieces (about 1 cup)
1 tsp Old Bay seasoning (we like it spicy for I used the ‘hot’ one)
1/4 cup almond meal or flour
sea salt and pepper
oil for cooking
1 cup refried beans
1/4 cup canned corn
4-6 tostado shells
jalapeño, chunks of fresh pineapple and avocado slices for garnish (optional)

putting it all together

Toss slivered sprouts, onion and parlsey together with the juice from half the lime.

Season with salt and pepper to taste and set aside.

Cut the remaining lime half into wedges to use as a garnish.

Combine the Old Bay and almond meal together and toss your little fish bits to coat well.

In a small fry pan, lightly sauté the fish.
As this was tuna, it took just a flip and toss and they were ready.
Remove from the heat and set aside,keeping warm.
Heat the refried beans and corn together.
You can heat this separately but on the boat,
I have just one burner and limited cookware to work with
so combining efforts is a must if I want to enjoy meals without tearing my hair out.

Speaking of combining efforts, the salad can be made in advance, and the pineapple sautéd in a bit of oil just until a bit browned and set aside.

ready to eat?

Scoop portions of warmed refried beans and corn into each shell.

Top with some salad, pieces of fish, avocado and pineapple.

Serve with lime wedges

 

Not too shabby for a toss of the dice…

 

 

EASY FISH TOSTADAS
 
That winning combination of texture and flavours.
Author:
Recipe type: Main
Cuisine: Mexican
Ingredients
  • 5-6 Brussels sprouts, slivered
  • ¼ cup chopped red onion
  • 1 cup fresh parlsey, chopped
  • 1 lime, halved
  • 1 small piece of fish, cut into 1" pieces (about 1 cup)
  • 1 tsp Old Bay seasoning (we like it spicy for I used the 'hot' one)
  • ¼ cup almond meal or flour
  • sea salt and pepper
  • oil for cooking
  • 1 cup refried beans
  • ¼ cup canned corn
  • 4-6 tostado shells
  • jalapeño, chunks of fresh pineapple and avocado slices for garnish (optional)
Instructions
  1. Toss slivered sprouts, onion and parlsey together with the juice from half the lime.
  2. Season with salt and pepper to taste and set aside.
  3. Cut the remaining lime half into wedges to use as a garnish.
  4. Combine the Old Bay and almond meal together and toss your little fish bits to coat well.
  5. In a small fry pan, lightly sauté the fish.
  6. As this was tuna, it took just a flip and toss and they were ready.
  7. Remove from the heat and set aside,keeping warm.
  8. Heat the refried beans and corn together.
  9. You can heat this separately but on the boat,
  10. I have just one burner and limited cookware to work with
  11. so combining efforts is a must if I want to enjoy meals without tearing my hair out.
  12. Speaking of combining efforts, the salad can be made in advance, and the pineapple sautéd in a bit of oil just until a bit browned and set aside.
  13. Ready to eat?
  14. Scoop portions of warmed refried beans and corn into each shell.
  15. Top with some salad, pieces of fish, avocado and pineapple.
  16. Serve with lime wedges

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