Fish Tostadas with Mango and Lime Salsa Recipe | olivemagazine

Bream tostadas with mango and lime salsa

½ small red onion
thinly sliced
1½ tbsp unrefined or demerara or sugar
2 limes
zested and juiced
small handful coriander
finely chopped
¼ red chilli
finely chopped
sunflower or oil
fillets 2 large (about 200g in total) skinned andcut into 3cm pieces sea bream
seasoned flour
2-3 corn or tortillas
each cut into 2 smaller circles (bake the offcuts for snacking)

salsa

½ ripe avocado
finely chopped
½ small ripe mango
finely chopped
chopped to make 2 tbsp coriander
1 lime
zested and juiced

Method

step 1
To make the marinade, mix together the onion, a good pinch of salt, sugar, lime juice and zest, coriander and chilli.
step 2
Heat 2 tbsp oil in a large frying pan, dust the pieces of fish in the seasoned flour and fry for about 45 seconds on each side until golden. Remove and put on kitchen towel. While the fish is still warm, put in a non-metal dish so that it is tightly packed. Pour over the onion marinade and spread it out over the fish. Cool, cover and chill for a couple of hours.
step 3
Heat the oven to 200c/fan 180c/gas 6. Thirty minutes before serving, mix all the salsa ingredients together and season.
step 4
Brush each side of the tortillas with a little oil, put on a baking sheet and sprinkle with a little sea salt. Bake in the oven for 4-5 minutes until golden and crisp, then cool.
step 5
Top the crisp tortillas with the bream and onion mixture and finish with some salsa. Drizzle over a little of the marinade and serve immediately.