Summer is the time for fish tacos, or perhaps the fish tacos cousin, a fish tostada?! The idea first struck when we were at the fish counter at our local Fresh Market. We’d made fish tacos once before with a couple of delicious fillets of tilapia, but as luck would have it there was only one small tilapia fillet left, so we asked for a similar fish that wasn’t too fishy.
The fish counter associates suggestion was turbot. As it turns out his brother isn’t a fan of fishy fish either, and he always goes with the turbot. Now for those of you who don’t know what a turbot looks like (we do thanks to one of our Masterclasses with Thomas Keller) it’s not the most attractive fish, but as would soon find out, it was absolutely the right choice for our fish tostadas!
Fish Tostadas with Red Cabbage Slaw
- 1 large fillet turbot (or 2 large fillets tilapia)
- Honey Glaze Rub (or your preferred rub or seasoning)
- 2 cups shredded red cabbage
- 1/4 cup mayo
- 2 tbsp lime juice
- 1 tbsp honey
- 1 cup corn
- Key limes (for garnish)
- For the slaw mix together shredded red cabbage, corn, mayo, lime juice, honey. If the slaw is too tart to your taste, add more mayo or honey.
- Rinse fish and set on a paper towel lined plate.
- In large nonstick skillet over medium-high heat, heat vegetable oil. Season fish with honey glaze rub. Add fish flesh side-down. Cook until opaque and cooked through 3 minutes per side (or until done). Let rest for 5 minutes before flaking with a fork.
- While fish rests put tortillas on a baking sheet in a preheated oven (broil/low) for 1-2 minutes (until crispy!)
- Assemble your fish tostadas — add tortillas to plate, generous scoop of slaw, top with fish, scoop of sour cream and fresh key lime slices.