Grilled Mahi Mahi and Tostada Salad
Perfectly fresh Mahi Mahi is a rare find. When I see it, I buy and cook enough for two or three meals. I love southwest flavors, so it’s a natural to think fresh, crunchy salsa, warm crisp tortillas and spicy, tart dressing.
Hot sauces come in lots of flavors, including green chili. Some are terrific.
2 8” Flour tortillas
1 small bunch fresh cilantro, leaves removed
1 Anaheim pepper, seeds and pith removed
1 fresh, ripe tomato, diced and drained (save juice)
¼ cup diced red onion
½ tsp. ground cumin
Juice from 1 fresh lime
2 tbs. white wine vinegar
3 tbs. Green Tabasco
Fresh salad lettuce mixture, about 1 cupful
1/3 cup Basic Vinaigrette (juice of one fresh lemon, olive oil, salt and pepper)
½ cup shredded aged Sonoma Monterey Jack cheese
½# Grilled Mahi Mahi sliced
- Fry each tortilla to golden brown, drain on paper towel and keep warm in the oven.
- For Salsa: Finely chop most of the cilantro leaves, set aside some for salad mixture. Put in bowl. Slice 6 rings of Anaheim pepper, dice remainder put into bowl. Add tomato, red onion, cumin, lime juice and vinegar. Toss to mix and add Tabasco to taste.
- Toss half of basic vinaigrette with salad mixture.
- For Salad: Place drained tortillas on chilled plates. Divide salad between servings on top of tortillas. Add salsa. Place slices of Mahi Mahi on each serving. Drizzle remaining dressing over fish. Sprinkle cheese over each salad and garnish with 3 Anaheim pepper slices. Serve immediately.