Fish And White Bean Tostadas Recipes

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13 BEST TOSTADAS FOR MEXICAN FOOD LOVERS



13 Best Tostadas for Mexican Food Lovers image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 13

Easy Mexican Tostada
Chicken Tostadas
Roasted Chipotle Butternut Squash Tostadas
Easy Beef Tostadas
Egg and Smashed Avocado Tostadas
Pita Tostadas with Butternut Squash, Black Beans, u0026amp; Avocado
Fish Tostadas (Baja-Style)
10-Minute Oven Baked Tostadas
Bean Tostadas
Turkey-Lime Jicama Tostadas
Pulled Pork Tostadas
Tuna Tostadas
Tostadas {with Chicken Guacamole and Beans}

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a tostada recipe in 30 minutes or less!

Nutrition Facts :

FISH AND WHITE BEAN TOSTADAS



Fish and White Bean Tostadas image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 29

1 lime, zested and juiced, plus lime wedges for garnish
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil, plus extra for baking sheet
Kosher salt and freshly ground black pepper
1 pound white fish fillets, like tilapia, flounder, sole, skin discarded and cut into finger-sized pieces
1/4 cup vegetable oil
8 (6-inch) corn tortillas
Sauteed White Beans, recipe follows
1/2 cup shredded purple cabbage
Pineapple and Avocado Salsa, recipe follows
Sour cream, for garnish
2 tablespoons extra-virgin olive oil
1/2 white or yellow onion, finely chopped
Kosher salt
1 clove garlic, minced
1 teaspoon ground cumin
1/2 cup white wine
1 1/2 cups cooked navy beans
2 tablespoons chopped fresh oregano leaves (or 2 teaspoons dried)
Freshly ground black pepper
1 (14-ounce) can sliced pineapple in juice, drained and juices reserved
1 tablespoon lime juice
1 tablespoon honey
1 tablespoon extra-virgin olive oil
1 small jalapeno, seeds removed and diced
Kosher salt and freshly ground black pepper
1/2 red onion, finely chopped
1 medium avocado, halved, pitted and flesh cubed
2 tablespoons minced cilantro leaves

Steps:

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

WHITE BEAN FISH STEW



White Bean Fish Stew image

Provided by Anne Burrell

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 29

1 tablespoon olive oil
2 ribs celery, diced
1 bulb fennel, top only, coarsely chopped, fronds reserved
1 onion, diced
Kosher salt
Crushed red pepper
2 cloves garlic, smashed
1 1/2 pounds cod fish bones
1/2 cup dry white wine
2 bay leaves
1 small bundle fresh thyme, tied with twine
Olive oil
2 ribs celery, diced
1/2 bulb fennel, diced
1/2 onion, diced
Pinch crushed red pepper
Kosher salt
2 cloves garlic, smashed
1/2 cup dry white wine
One 16-ounce can cannellini beans, drained
One 16-ounce can San Marzano tomatoes
Pinch of saffron
2 cod cheeks
4 shrimp, shelled and deveined
2 calamari, cleaned and cut into rounds
10 mussels, cleaned
Good-quality olive oil, for finishing
Pinch of fennel pollen
4 slices crusty bread, grilled with olive oil

Steps:

  • For the fish stock: Heat a large pot over medium heat and coat with the oil. Add the celery, fennel and onions, and season with salt and crushed red pepper. Cook until soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for 1 to 2 minutes more. Add the fish bones, stir, and cook for 3 to 4 minutes. Add the white wine and reduce by half.
  • Add enough cold water to the pot to cover the fish bones by 2 inches, about 10 cups. Sprinkle lightly with salt. Toss in the bay leaves and thyme bundle. Bring to a boil, reduce to a simmer, and cook for 30 minutes. Strain the liquid.
  • For the stew: Coat a Dutch oven with olive oil. Add the celery, fennel, onions, crushed red pepper and salt to taste. Cook over medium heat until the vegetables start to soften, 3 to 4 minutes. Add the garlic and cook for another 1 to 2 minutes. Add the white wine and reduce by half. Add the cannellini beans, tomatoes, fish stock and saffron. Bring to a boil, reduce to a simmer, and cook for 12 to 15 minutes. Add salt to taste.
  • Meanwhile, heat a saute pan over medium-high heat and coat with olive oil. Pat the cod cheeks dry with paper towels and sprinkle with salt. Add the cod to the hot pan and cook until golden and crisp on both sides and three-quarters of the way cooked through. Remove the fish from the pan and reserve. Repeat with the shrimp and calamari.
  • Add the cod, shrimp, calamari and mussels to the simmering fish broth. Turn off the heat and cover, letting the fish gently cook through and the mussels open up, about 3 minutes. Discard any mussels that don't open.
  • To serve, evenly distribute the seafood and vegetables in bowls and top with fish broth. Drizzle with finishing oil, sprinkle with fennel pollen, and top with reserved fennel fronds. Serve with crusty grilled bread.

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