HALIBUT TOSTADAS WITH LIME-CUMIN VINAIGRETTE · Apr 19, 03:16 PM by Michele Roper
Cooking Pleasures April/May 2006 p. 27
35 minutes
VINAIGRETTE
1/4 cup lime juice
2 teaspoons grated lime peel
2 teaspoons honey
2 teaspoons ground cumin
2 teaspoons Dijon mustard
1/2 teaspoon salt
6 tablespoons canola oil
2 tablespoons chopped cilantro
TOSTADAS
4 (6oz) halibut fillets (1 1/4 to 1 1/2 inches thick)
1 tablespoon canola oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
4 tostada shells
4 cups shedded romaine lettuce
2 large tomatoes, diced
1/2 cup diced red onion, divided
1 mango, chopped
1 avocado, chopped
2 tablespoons chopped cilantro
In small bowl, whisk together all vinaigrette ingredients except oil and cilantro. Slowly whisk in 6 tablespoons oil; stir in 2 tablespoons cilantro.
Brush halibut with 1 tablespoon oil; sprinkle with 1/4 teaspoon salt and pepper. Place in oven. Broil until halibut just begins to flake. Turning once. About 12 minutes.
Meanwhile, microwave tostada shells on high 40 seconds or until warm. Top each with one-fourth of the lettuce and tomatoes and 1 tablespoon of the onion. Top with halibut, sprinkle with mango, avocado and remaining onion. Drizzle with vinaigrette; sprinkle with 2 tablspoons cilantro.
SERVE WITH:
Spanish rice
vegetable
