Two-Layer Fish Tostada

Notes:

This festive dish has plenty of flavor and texture. Teamed with a Cuervo Gold margarita (shaken, not blended) or a frosty-cold Mexican beer, this is a great warm weather meal. The choice of fish is entirely up to you. This dish works with pretty much any variety.

 

Ingredients

  • 4  6- to 8-ounce fish fillets, skin removed
  • 1/4 teaspoon Lawry’s Seasoned Salt
  • 1/2 teaspoon Lawry’s Seasoned Pepper
  • 2 tablespoons vegetable oil
  • 2 ears fresh corn, shucked
  • 8 corn tortillas, fried flat in oil and drained on paper towels (or you can buy them already fried and flat)
  • 1-1/2 cups cooked black beans, drained
  • 2 cups jack cheese, shredded
  • 1 red onion, thinly sliced into rings
  • 1-1/2 cups green chile salsa (make your own or buy prepared)
  • 8 slices ripe tomato
  • 2 cup romaine lettuce, shredded
  • 1/4 cup sour cream

Directions
1. Season fish with seasoned salt and pepper. Heat oil in a large pan over medium-high heat and cook fish on both sides. Remove fish from pan and add corn kernels. Cook for 3- to 4 minutes. Break fish apart into large chunks.

2. For each tostada, place one tortilla on a plate. Top with one-fourth of the beans and corn. Top with 1/4 cup cheese, a few onion rings some fish and some salsa. Place the second tortilla over the salsa. Place two tomato slices on the tortilla. Add some more fish, then some salsa, some lettuce, more cheese and a tablespoon of sour cream.

 

Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook

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