BAHAMA BREEZE

Grilled Fish Tostada Salad

THIS RECIPE CALLS FOR USING FRESH MAHIMAHI, WHICH MAY NOT BE AVAILABLE IN

YOUR MARKET. CONSIDER USING SWORDFISH, YELLOWTAIL, OR ANOTHER FIRM-BODIED

FRESH FISH.

Tomato Salsa

6 large plum tomatoes, diced

1 small red onion, chopped

2 small cloves garlic, minced

2 tablespoons chopped fresh cilantro

1 small jalapeño, seeded and minced

1 1 / 2 teaspoons chili powder 1 / 2 teaspoon cumin 1 / 2 teaspoon onion powder

1 / 2 teaspoon kosher salt 1 / 4 teaspoon pepper Citrus Vinaigrette

1 / 4 cup olive oil 2 / 3 cup white wine vinegar 1 tablespoon Dijon mustard

1 / 2 cup orange juice concentrate 1 tablespoon honey

2 medium cloves garlic, minced

1 medium shallot, diced

1 / 2 teaspoon Creole or Cajun seasoning mix 2 tablespoons chopped fresh cilantro

Chimichurri Sauce

1 / 2 cup olive oil 1 / 4 cup white wine vinegar 1 / 4 cup fresh lemon juice 2 teaspoons kosher salt

1 / 2 teaspoon pepper 1 / 2 cup finely chopped parsley 3 tablespoons minced cilantro

1 / 2 teaspoon dried oregano 4 green onions, green part only, thinly sliced 2 large cloves garlic, finely minced

4 (6-ounce) mahimahi fillets

1 / 2 teaspoon kosher salt 1 tablespoon Creole or Cajun seasoning mix

1 / 2 cup Chimichurri Sauce 8 (6-inch) flour tortillas, lightly oiled

1 1 / 2 cups shredded Mexican blend cheese 6 cups mixed lettuces

1 / 2 cup Citrus Vinaigrette 1 / 2 cup frozen corn kernels, thawed 1 small red bell pepper, seeded and chopped 1 cup Tomato Salsa