January 10, 2011 | Fish & Seafood
Although I could be found lamenting on Facebook yesterday that I’m ready to give up both my new year’s resolution and my diet, the reality is that I really do want to lose a few pounds. I’m not obese – it’s just that over the years, a pound or two gained each year adds up, so when I took my daughter to Costco last week I grabbed a bag of frozen mahi mahi. I know that’s not my style – I buy most of my beef, lamb, chicken, and bison from local Colorado ranchers. But this is Colorado, after all, and we don’t have much local seafood. I want to eat more fish, but hate running to Whole Foods every time I want to have fish for dinner (that’s the only local chain store I trust to buy fish from). And the reality is if caught and flash frozen right after it’s purchased, frozen can be wonderful – like this mahi mahi is.This is a wonderfully healthy dish – whole grains, fish, low fat, vegetables – but the real reason you should make this is that it tastes great. The baked tortilla makes a crunchy tostada base, and the aioli is a perfect complement to the fish. You could also add avocado slices or Quick Pickled Onions, both of which would add another nice layer of flavor.
Mahi Mahi Tostada
2 6-ounce filets of mahi mahi
salt and pepper
2 whole wheat tortillas
shredded purple cabbage
Roasted Red Pepper Aioli (I used light mayo to make mine)
minced chives, for garnish
Lay fish in an ovenproof dish and squeeze lemon juice over the top. Season with salt and pepper, then cover with foil and bake at 350 degrees until cooked through, about 20 minutes, depending on thickness of your fish. During the last 5 minutes of cooking the fish, bake the tortillas on a baking sheet until crisp. To serve, place a tortilla on a dinner place and top with shredded cabbage. Place chunks of cooked fish on top, drizzle with Roasted Red Pepper Aioli sauce and sprinkle with chives.