Halibut Tostadas with Lime-Cumin Vinaigrette

Vinaigrette
1/4 cup lime juice
2 teaspoons grated lime peel
2 teaspoon honey
2 teaspoon ground cumin
2 teaspoon Dijon mustard
1/2 teaspoon salt
6 Tablespoons canola oil
2 teaspoons chopped cilantro

Tostadas

4 (6 oz.) halibut fillets (1-1/4 to 1-1/2 inches thick)-also can use tilapia or mahi-mahi
1 Tablespoon canola oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
4 tostada shells
4 cups shredded romaine lettuce
2 large tomatoes, diced
1/2 cup diced red onion, divided
1 mango, chopped
1 avocado, chopped
2 Tablespoons chopped cilantro

1. In small bowl, whisk together all vinaigrette ingredients except oil and cilantro. Slowly whisk in 6 Tablespoons oil; stir in 2 Tablespoons cilantro.

2. Heat grill. Brush halibut with 1 Tablespoon oil; sprinkle with 1/4 teaspoon salt and pepper. Place on gas grill over medium-high heat or on charcoal grill 4-6 inches from medium-high coals; cover grill. Grill 6-8 minutes or until halibut/fish just begins to flake, turning once.

3. Meanwhile, microwave tostada shells on high 40 seconds or until warm. Top each with one-fourth of the lettuce and tomatoes and 1 Tablespoon of the onion. Top with halibut; sprinkle with mango, avocado and remaining onion. Drizzle with vinaigrette; sprinkle with 2 Tablespoons cilantro.

4 Servings

Alterations: You can pan fry the fish over the stove, if you don't want to grill it.
You can also mix together the tomatoes, onion, mango, avocado and cilantro into a salsa, and serve over top.