Two-Layer Fish Tostada

Recipe Ingredients

4		Fish fillets - (6 to 8 oz ea) - skin removed
1/4 teaspoon	1.3ml	Lawry's Seasoned Salt
1/2 teaspoon	2.5ml	Lawry's Seasoned Pepper
2 tablespoons	30ml	Vegetable oil
2		Fresh corn - shucked
8		Corn tortillas - fried flat in oil,
		And drained on paper towels
		= (or buy them already fried and flat)
1 1/2 cups	240g / 8.5oz	Cooked black beans - drained
2 cups	292g / 10oz	Shredded jack cheese
1		Red onion - sliced thin rings
1 1/2 cups	355ml	Green chile salsa
		= (make your own or buy prepared)
8		Ripe tomato
2 cups	474ml	Shredded romaine lettuce
1/4 cup	59ml	Sour cream

Recipe Instructions

Season fish with seasoned salt and pepper. Heat oil in a large pan over medium-high heat and cook fish on both sides. Remove fish from pan and add corn kernels. Cook for 3 to 4 minutes. Break fish apart into large chunks.

For each tostada, place one tortilla on a plate. Top with one-fourth of the beans and corn. Top with 1/4 cup cheese, a few onion rings some fish and some salsa. Place the second tortilla over the salsa. Place 2 tomato slices on the tortilla. Add some more fish, then some salsa, some lettuce, more cheese and a tablespoon of sour cream.

This recipe yields 4 servings.

Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com

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