Grilled Fish Tostada Salad

it's still hot here in western washington. dinner tonight is grilled fish tostadas. perfect for a hot evening. we'll be eating out on the patio area tonight.

Grilled Fish Tostadas

INGREDIENTS:

4 each 6oz Fresh Fish Fillets

1 tsp. Creole seasoning blend½ tsp. Kosher salt

8 small flour tortillas

12 ounces finely shredded cheese (Mexican blend)

6 cups spring mix of lettuce, washed, dried and torn

½ cup Citrus Vinaigrette (see recipe below)

½ cup cooked corn kernels

4 oz. sliced roasted poblano peppers

8 ounces Tomato Salsa

¼ cup Chimichurri Sauce (see recipe below)1 ripe avocado, quartered and cut into fan

PREPARATION:
Preheat oven to 375 degrees.
Season fish on both sides with Creole seasoning and kosher salt.

Grill on each side until done, or until fish reaches 145ºF.

Remove from grill.
While fish is grilling, lay tortillas on baking sheet. With a fork, poke holes in tortillas, ½ inch apart over the whole tortilla. Lightly brush with olive oil and bake in preheated oven until lightly browned, about 5 minutes.

Evenly sprinkle cheese onto tortillas and continue baking until cheese is completely melted.
Place 2 tortillas on each of four plates.

Toss spring mix with citrus vinaigrette, corn kernels, and peppers and mound one-fourth of mixture on top of each plate of tortillas.

Sprinkle tomato salsa over salad mix.
When done, slice fish and place on top of salad, drizzle with chimichurri sauce.

Top with avocado fan.

Citrus Vinaigrette
INGREDIENTS:

2 Tbsp. olive oil

2/3-cup rice wine vinegar

1/3 cup orange juice

1 Tbsp. Dijon mustard

1 tsp. honey

2 tsp. minced garlic

1 Tbsp. minced shallots

½ tsp. Creole seasoning

2 Tbsp. chopped fresh cilantro
Mix all ingredients together. Refrigerate.

Chimichurri Sauce
INGREDIENTS:

¾ cup extra virgin olive oil

1/3 cup rice wine vinegar

½ cup fresh squeezed lemon juice

2 tsp. kosher salt

½ tsp. black pepper1 bunch (1 ½ ounces) flat-leaf parsley, stemmed and minced

½ bunch (½ ounce) cilantro, stemmed and minced

½ tsp. dried oreganoScallion tops, thinly sliced

4 tsp. minced garlic
PREPARATION:
Combine the olive oil, rice vinegar, lemon juice, salt and pepper in a medium bowl. Using a wire whisk, mix until evenly blended.
Add all remaining ingredients and, using a rubber spatula, gently mix until evenly blended. The mixture should be highly seasoned; add more salt or vinegar, if desired. Refrigerate for up to 3 days