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Fish and White Bean Tostadas (Melissa d'Arabian) Recipe

Fish and White Bean Tostadas (Melissa d'Arabian) Recipe

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Fish and White Bean Tostadas (Melissa d'Arabian)

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Ingredients:

Serving

1 lime , zested and juiced
2 cloves garlic, minced
2 tbsp extra-virgin olive oil, plus extra for baking sheet
kosher salt and freshly ground black pepper
1 lb white fish fillets, like tilapia , flounder , sole , skin discarded and cut into finger-sized pieces
1/4 cup vegetable oil
8 (6-inch) corn tortillas
sauteed white beans , recipe follows
1/2 cup shredded purple cabbage
pineapple and avocado salsa , recipe follows
sour cream, for garnish
2 tbsp extra-virgin olive oil
1/2 white or yellow onion, finely chopped
kosher salt
1 clove garlic, minced
1 tsp ground cumin
1/2 cup white wine
1 1/2 cups cooked navy beans
2 tbsp chopped fresh oregano leaves (or 2 tsp dried )
freshly ground black pepper
1 (14-oz) can sliced pineapple in juice, drained and juices reserved
1 tbsp lime juice
1 tbsp honey
1 tbsp extra-virgin olive oil
1 small jalapeno , seeds removed and diced
kosher salt and freshly ground black pepper
1/2 red onion, finely chopped
1 medium avocado, halved, pitted and flesh cubed
2 tbsp minced cilantro leaves

Directions:

In a small bowl, combine the lime juice, zest, garlic and olive oil. Season with salt and pepper, to taste. Put the fish in a baking dish and pour the marinade on top. Marinate for no more than 15 to 30 minutes. Meanwhile, preheat the broiler or grill. Lightly coat a baking sheet with olive oil. Remove the fish from the marinade and arrange on the baking sheet, making sure to leave space between the pieces. Broil until just cooked through, about 4 to 5 minutes.
Meanwhile, in a medium saute pan, heat the vegetable oil over medium heat. Fry the corn tortillas, 1 at a time, just until crisp, flipping halfway through to brown both sides. Drain on paper towels and salt while still hot.
To assemble the tostadas: Layer each tostada first with Sauteed White Beans, then the fish. Top with the shredded cabbage and Pineapple and Avocado Salsa. Garnish with a dollop of sour cream and a squeeze of a lime wedge.
Sauteed White Beans:
In a small pan, over medium heat, add the oil. When the oil is hot add the onion with a pinch of salt and saute until soft, about 5 minutes. Add the garlic and cumin and cook until fragrant, about 2 minutes. Raise the heat and add the white wine. Cook until the wine has reduced by half. Stir in the beans and oregano and season with salt and pepper, to taste. Cook gently for 15 minutes. Transfer to a serving bowl and serve.
Pineapple and Avocado Salsa:
In a medium bowl, make the dressing by mixing 2 tablespoons of pineapple juice with the lime juice, honey, oil and jalapeno. Season with salt and pepper, to taste. Add the pineapple and onion. Gently fold in the avocado and cilantro. Let the flavors blend for at least 15 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	749.7 Kcal (3139 kJ)
Calories from fat	411.52 Kcal
		% Daily Value*
Total Fat	45.72g	70%
Cholesterol	46.48mg	15%
Sodium	78.33mg	3%
Potassium	1170.74mg	25%
Total Carbs	56.77g	19%
Sugars	7.99g	32%
Dietary Fiber	15.72g	63%
Protein	29.53g	59%
Vitamin C	21.8mg	36%
Iron	4.2mg	23%
Calcium	208.4mg	21%

Amount Per 100 g
Calories	179.58 Kcal (752 kJ)
Calories from fat	98.58 Kcal
		% Daily Value*
Total Fat	10.95g	70%
Cholesterol	11.13mg	15%
Sodium	18.76mg	3%
Potassium	280.44mg	25%
Total Carbs	13.6g	19%
Sugars	1.91g	32%
Dietary Fiber	3.76g	63%
Protein	7.07g	59%
Vitamin C	5.2mg	36%
Iron	1mg	23%
Calcium	49.9mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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