TROPICAL GRILLED MAHI MAHI TOSTADAS WITH PINEAPPLE, PAPAYA AND KIWI SALSA, SPICY AVOCADO COULIS & CITRUS-SPLASHED HERB SOUR CREAM

Ingredients Weight Measure
Tomato basil tortillas, cut with 3" biscuit cutter 36 rounds
Mahi mahi fillet, 1.5 oz. portions 24 ea.
Oil
Salt and pepper, divided to taste
Kiwis, peeled, small dice 4 ea.
Papayas, peeled, seeded, small dice 2 ea.
Pineapple, golden, peeled, cored, small dice 1 ea.
JalapeƱo, small, seeded, fine dice 1 ea.
Plum tomatoes, small, peeled, seeded, small dice 2 ea.
TABASCO® brand Original Red Sauce, divided 8-12 splashes
Cilantro, chopped fresh 1 Tbsp.
Sour cream 2 cups
Fresh herbs, mixed (including cilantro), minced 1 Tbsp.
Avocados, ripe, peeled, pitted, chopped, pureed with 2 Tbsp. water 3 ea.
Fresh herb sprig, for garnish 1 ea.
Cilantro, chopped, for garnish as needed

Method

  1. Deep-fry tortilla rounds until crispy. Drain on paper towels.
  2. Season mahi mahi portions with oil, salt and pepper, and grill until just done. Hold in warm oven until ready to assemble tostadas.
  3. To make the salsa, combine kiwis, papayas, pineapples, jalapeƱos, plum tomatoes, 4-6 splashes TABASCO® Sauce and cilantro.
  4. To make the herb sour cream, combine sour cream, fresh herbs, 4-6 splashes TABASCO® Sauce and salt and pepper, to taste.
  5. To assemble, place 1 Tbsp. herb sour cream in the center of each appetizer plate. Top with one mahi mahi portion. Spread 1/2 Tbsp. avocado coulis and salsa onto mahi. Top with another tortilla round. Continue layering to make a tower of 3 tortilla rounds and 2 mahi portions. Spoon alternating dollops of avocado coulis, salsa and sour cream around the tostada tower. Garnish with a fresh herb sprig and chopped cilantro.

Yield: 12 servings