Fish Tostada Salad

Bahama Breeze Recipe

Makes 4 servings

4 (6 oz.) fresh fish fillets
1 teaspoon Creole seasoning blend
1/2 teaspoon kosher salt
8 small flour tortillas
12 oz. finely shredded cheese (Mexican blend)

6 cups spring mix of lettuce, washed, dried and torn
1/2 cup Citrus Vinaigrette (recipe follows)
1/2 cup cooked corn kernels
4 oz. sliced roasted peppers (red, yellow or poblano)
8 oz. Tomato Salsa (recipe follows)
1/4 cup Chimichurri Sauce (recipe follows)
1 ripe avocado, quartered and cut into fan

Preheat oven to 375 degrees.Season fish on both sides with Creole seasoning and kosher salt. Grill on each side until done, or until fish reaches 145 degrees. Remove from grill.

While fish is grilling, lay tortillas on baking sheet. With a fork, poke holes in tortillas, 1/2 inch apart over the whole tortilla. Lightly brush with olive oil. Bake tortillas in preheated 375 degree oven until lightly browned, about 5 minutes. Evenly sprinkle cheese onto tortillas and continue baking until cheese is completely melted.

Assembly: Place 2 tortillas on each of four plates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers and mound one fourth of mixture on top of each plate of tortillas. Sprinkle tomato salsa over salad mix. When done, slice fish and place on top of salad, drizzle with chimichurri sauce. Top with avocado fan.

Citrus Vinaigrette:
2 tablespoons olive oil
2/3 cup rice wine vinegar
1/3 cup orange juice
1 tablespoon Dijon mustard
1 teaspoon honey
2 teaspoon minced garlic
1 tablespoon minced shallots
1/2 teaspoon Creole seasoning
2 tablespoon chopped fresh cilantro

Mix all ingredients for the Citrus Vinaigrette together. Refrigerate.

Chimichurri Sauce:
3/4 cup extra virgin olive oil
1/3 cup rice wine vinegar
1/2 cup fresh squeezed lemon juice
2 teaspoon kosher salt
1/2 teaspoon black pepper
1 bunch (1 1/2 oz.) flat leaf parsley, stemmed and minced
1/2 bunch (1/2 oz. ) cilantro, stemmed and minced
1/2 tsp. dried oregano
scallion tops, thinly sliced
4 teaspoons minced garlic

Combine the olive oil, rice vinegar, lemon juice, salt and pepper in a medium bowl. Using a wire whisk, mix until evenly blended. Add all remaining ingredients and, using a rubber spatula, gently mix until evenly blended. The mixture should be highly seasoned; add more salt or vinegar, if desired. Refrigerate for up to 3 days.

Tomato Salsa:
1 1/2 lbs. plum tomatoes, seeded and diced
1/2 cup finely diced red onion
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1 fresh jalapeno (about 2 teaspoons), stemmed and finely diced
1 teaspoon Creole seasoning blend
kosher salt, to taste
juice of one lime
2 tablespoons extra virgin olive oil

Mix all ingredients for the Tomato Salsa together. Refrigerate.

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