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1
In a small bowl, combine the lime juice, zest, garlic and olive oil.
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2
Season with salt and pepper, to taste.
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3
Put the fish in a baking dish and pour the marinade on top.
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4
Marinate for no more than 15 to 30 minutes.
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5
Meanwhile, preheat the broiler or grill.
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6
Lightly coat a baking sheet with olive oil.
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7
Remove the fish from the marinade and arrange on the baking sheet, making sure to leave space between the pieces.
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8
Broil until just cooked through, about 4 to 5 minutes.
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9
Meanwhile, in a medium saute pan, heat the vegetable oil over medium heat.
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10
Fry the corn tortillas, 1 at a time, just until crisp, flipping halfway through to brown both sides.
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11
Drain on paper towels and salt while still hot.
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12
To assemble the tostadas: Layer each tostada first with Sauteed White Beans, then the fish.
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13
Top with the shredded cabbage and Pineapple and Avocado Salsa.
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14
Garnish with a dollop of sour cream and a squeeze of a lime wedge.
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15
In a small pan, over medium heat, add the oil.
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16
When the oil is hot add the onion with a pinch of salt and saute until soft, about 5 minutes.
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17
Add the garlic and cumin and cook until fragrant, about 2 minutes.
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18
Raise the heat and add the white wine.
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19
Cook until the wine has reduced by half.
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20
Stir in the beans and oregano and season with salt and pepper, to taste.
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21
Cook gently for 15 minutes.
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22
Transfer to a serving bowl and serve.
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23
In a medium bowl, make the dressing by mixing 2 tablespoons of pineapple juice with the lime juice, honey, oil and jalapeno.
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24
Season with salt and pepper, to taste.
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25
Add the pineapple and onion.
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26
Gently fold in the avocado and cilantro.
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27
Let the flavors blend for at least 15 minutes before serving.
