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Indulge in a burst of flavor with our Halibut Tostada Bites. Ideal for brunch or any gathering, they’re sure to be a crowd favorite.

Ingredients

  • Affixing Ingredients
    • 6 oz Halibut, cut into thin slant-cut 1 oz pieces
    • 1 1/2 tsp Chipotle Salt (Recipe Follows)
    • vegetable oil for cooking
    • 6 (2 3/4 inch diameter) corn tortilla rounds, fired crispy and lightly seasoned
    • 3 tbsp mashed, seasoned, cooked black beans, warmed
    • 1/2 cup very thinly shaved green and red cabbage
    • 3 tbsp Pineapple Bacon Jam, warmed (recipe follows)
    • Garnish: cilantro, crumbled cotija cheese, and lime wedges
  • Pineapple Bacon Jam Ingredients
    • 1/2 small red onions, cut into chunks
    • 1/2 fresh ripe pineapple, cored, peel cut off, cut into chunks
    • 1 tbsp hot sauce
    • 2 tbsp white wine vinegar
    • 1/2 cup (3 oz wt) 1/4 inch diced raw bacon
  • Chipotle Salt Ingredients
    • 1/4 cup kosher salt
    • 2 tsp chipotle chile powder
    • 1 tbsp garlic powder
    • 2 tsp ground coriander

Instructions

  • Make Bacon Jam
    • Pulse onion and pineapple in a food processor until chopped into 1/4 inch pieces.
    • Transfer to bowl and mix in hot sauce and vinegar.
    • Heat a large non-stick sauté pan over medium-high heat.
    • Cook bacon until crispy and then remove with a slotted spoon to a bowl.
    • Add pineapple mixture to the hot bacon fat and cook about 10-15 minutes, stirring often, until liquid is reduced and jam has begins to thicken.
    • Continue to cook, stirring, until pan is slightly dry and mixture begins to caramelize.
    • Increase heat to high if necessary to increase caramelization.
    • Remove from heat and stir in reserved bacon.
    • Chill and refrigerate until ready to serve.
  • Make Chipotle Salt
    • Mix all ingredients: kosher salt, chipotle chile powder, garlic powder, and coriander.
    • Store tightly covered.
    • Stir before using, as ingredients may settle over time.
  • Prepare Fish
    • Pat Halibut dry and season each side with chipotle salt.
    • Heat a non-stick pan over medium-high heat with a little vegetable oil.
    • Sear Halibut for about 1 1/2 minutes on each side or until just cooked through.
  • Assemble Bites
    • Divide black beans between tortillas.
    • Top each with a little cabbage mixture and then top with fish.
    • Dollop each tostada with pineapple bacon jam.
    • Garnish with cilantro and a sprinkling of cotija cheese.
    • Squeeze a little fresh lime juice over the top if desired.