FISH AND WHITE BEAN TOSTADAS

How does the saying go -- the total is greater than the sum of the parts?  Well, actually all of the parts to this dish stand well on their own.  I've served the white beans as a side dish for other meals and the pineapple avocado salsa with chips as an appetizer.  All together they make a light but very yummy combination.  I have also used the smoked fish in this blog instead of the fish recipe here.  Experiment with the parts or the total -- you will be glad you did!

1 lime, zested and juiced, plus lime wedges for garnish
2 cloves garlic, minced
2 TB olive oil, plus extra for baking sheet
Kosher salt and freshly ground black pepper
1 lb. white fish fillets, such as tilapia
¼ c. vegetable oil*
8 – 6” corn tortillas*
Sauteed white beans, recipe in Vegetable Section
½ c. shredded purple cabbage
Pineapple and Avocado Salsa, recipe in Appetizer section
Sour cream for garnish
Cotija cheese, shredded (not shown in picture -- I recently added this)

Make the salsa and set aside, waiting to add the avocado until just before serving.

In a small bowl combine the limejuice, zest, garlic and olive oil. Season with salt and pepper to taste; whisk well. Slice the fish in half lengthwise and then crossways in about ¾” pieces. Put the fish in a baking dish and pour the marinade on top and toss to coat evenly. Marinate for no more than 15 to 30 minutes or the fish will begin to “cook” in the limejuice.

Start the white beans. While they are cooking, preheat the broiler.

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 so they will broil well. Broil until just cooked through, about 4-5 minutes.

In a medium sauté pan, heat the vegetable oil over medium heat. Fry the corn tortillas, one at a time, just until crisp, flipping halfway through to brown both sides. Drain on paper towels and salt while still hot. (Obviously you can skip this step if you buy pre-cooked tostado shells.)

To assemble the tostadas: Layer each tostada first with the white beans, then the fish. Top with shredded cabbage and the pineapple and avocado salsa. Garnish with a dollop of sour cream and a squeeze of a lime wedge.

*You may also buy packaged tostado shells to save time.