Name: Grilled Fish Tostadas with Pineapple-Jícama Salsa
Prep time: 25 minutes
Total time: 25 minutes
Yield: Makes 4 servings
Ingredients: 1 1/2 cups diced peeled pineapple; 1 cup diced peeled jicama; 1/2 cup diced red onion; 1/4 cup chopped fresh cilantro; 1/4 cup fresh lime juice; 1 to 2 serrano chiles, seeded, chopped; 1/4 cup olive oil; 2 teaspoons chili powder; 3 small zucchini, each cut lengthwise into 5 slices (about 10 ounces); 1 pound halibut or orange roughy fillets; 4 5- to 6-inch corn tortillas

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Grilled Fish Tostadas with Pineapple-Jícama SalsaScott Peterson

Enjoy a taste of the islands with these healthful, low-fat tostadas.

Test-kitchen tip:

The heat level of chiles can vary widely; be sure to taste and adjust the quantity of chiles to your liking.

Recipe notes

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