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Artemisia Gallery Café's Fish Tostadas




Source of Recipe


Artemisia Gallery Café


List of Ingredients




Filling:

4 portions fresh cod, 6 to 8 ounces each, sliced vertically to make 12 to 16 pieces
1/2 cup flour
Salt and pepper to taste
Olive oil as needed (about 3/4 cup)
1/2 red bell pepper, cut into long, 1/8-inch sticks
1 medium red onion, cut into long, 1/8-inch sticks
1 clove garlic, minced
1 teaspoon fresh thyme
1 1/2 cups white wine
1 cup sweet chili sauce

Guacamole:

2 ripe avocadoes
Juice of 1/2 a fresh lime
1 clove garlic, minced
1/4 cup red onion, minced
1/4 cup seeded, diced tomatoes (see note)
1 tablespoon chopped cilantro
Salt and pepper to taste

Assembly:

2 flour tortilla shells, toasted in the oven broiler and quartered
(it's easiest to quarter them before toasting)
1/2 cup grated Asiago cheese
Diced tomatoes for garnish
Minced cilantro for garnish

Recipe



To make filling: Heat a medium sauté pan over medium-high heat. Combine fish pieces, flour and salt and pepper to taste in a small bowl. Toss to coat fish evenly; remove pieces and shake off extra flour (discard leftover flour).

Pour enough oil to coat the bottom of the pan with about 1/4 inch. When oil is hot enough that the fish sizzles when you dip a corner in, add half the fish pieces and brown on one side (You may need to push them around in the pan to prevent sticking). When fish is golden brown, flip to brown other side. Remove fish when they are golden brown but not cooked through. Add more oil; when oil is hot, brown remaining fish pieces. Set fish aside and keep warm.

Add peppers and onion to pan. Cook until soft, with browned edges, about 3 minutes (These will cook quickly because they are cut so thin).

Return fish to pan with peppers and onions; add garlic and thyme. Add white wine. When wine bubbles (all over the pan, not just around the edges) add sweet chili sauce and simmer until mixture has thickened slightly and fish is cooked through, about 3 minutes. Set aside.

To make guacamole: (May be made ahead, if you wish and don't mind a bit of discoloration.) Halve avocadoes and discard large seed. Scoop meat of avocado into a bowl, discarding skin. Add lime juice, garlic, red onion, tomatoes, cilantro and salt and pepper to taste. Mash together well.

When ready to assemble the tostadas: Place one tortilla quarter on each of 4 plates. Top with 1/4 of filling mixture. Sprinkle each plate with 2 tablespoons Asiago; top with a spoonful of guacamole. Place another quartered tortilla shell on each. Garnish with tomatoes and cilantro.

Serves 4.

To seed tomatoes: Halve horizontally, with the stem end centered in one half and the bottom centered in the other — each flat half will look like a spoked wagon wheel. Use your finger to scoop seeds from each pocket of juice. Discard seeds and juice.