Mangrove Snapper Tostadas

Fast food Mexican food can be tasty but sometimes I don’t want to think about the 45% ‘real’ filling or wonder when the meat hose was last cleaned out. But tostadas can be fresh, light, and made with local ingredients. If you have good seafood available locally, fish tacos or tostadas can be a fast and delicious weeknight meal.

I first tasted really great fish tacos in Los Angeles where people go so far as to wait in line for half and hour for a hand-pressed tortilla  with perfectly fried fish and cabbage slaw on top. Those tacos are truly things of beauty.

For the home version, I thought it might be better to saute the fish in a pan with some breadcrumbs instead of deep-frying. It makes the dish lighter and the cleanup easier. I found a small fillet of mangrove snapper that had been caught that morning and I had some leftover tomatoes, onions, and poblano peppers from the farmers market as well as half a Florida avocado. I also keep tortillas in the freezer for nights like this.

This works with almost any light fish. I’ve done something similar with tilapia and flounder and the results are just as wonderful. Similarly, feel free to chop up whatever vegetables you have around and throw them in the salsa. It will all be good.

And when you sit down to enjoy your meal, possibly with a margarita or beer in hand, you can rejoice in the fact that you put a light and local Mexican meal on the table without ever using a meat hose.

Mangrove Snapper Tostadas (Farmers Market Bill $12/3 servings= $4/serving)

Salsa:

Dice up a medium onion, 2 poblano peppers, and two medium tomatoes

Season with salt and a squeeze of lime juice

Fish

Beat one egg into a bowl

In another bowl, add about a cup of panko bread crumbs

Add a pinch each of salt, pepper and chili powder to both the bread crumbs and the egg

Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat

Dredge an 8-10 oz piece of snapper in the egg and then coat with breadcrumbs

Saute fish for 4-5 minutes per side or until cooked through (It’s fine if the fish falls apart or if you need to cut into it to check doneness)

Warm up 3 tortillas in microwave or oven

Break fish apart and top each tortilla with a couple pieces of fish and a hefty spoonful of salsa

I added avocado and bit of sour cream at the end and of course hot sauce would work well too

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One thought on “Mangrove Snapper Tostadas

  1. Hey Jeremy,
    I found this great recipe for asparagus quiche and it calls for brushing a tablespoon of dijon mustard on a partially baked pie shell before you fill it. It also called for fresh dill along with the the asparagus and chopped onions. The mustard really made it quite tasty. Maybe you have tried this method before but it’s new to me. This is probably the second quiche I’ve ever made and I was quite proud of myself since I don’t like to cook as you know!

    Next time you’re up to Concord maybe I’ll make it for us.
    Auntie Llyn

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