Grilled Fish Tostadas

Bright, bold, and bursting with flavor, these Fish Tostadas with Grilled Mackerel, Grapefruit Pico de Gallo, and Chermoula Sauce are a showstopper for your next BBQ! Quick to prepare and perfect as a mid-week meal or appetizer, mackerel’s rich, sustainable fillets are made for the grill. Elevate your BBQ game with this colorful and delicious dish!
INGREDIENTS
4 mackerel fillets
Large bunch of fresh bay leaves
3 tbsp. Olive oil
2 tbsp. Flaky Sea Salt
12 x 10cm corn tortillas (or make your own)
For the Chermoula Sauce
60 g flat-leaf parsley
60 g Coriander
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. smoked paprika
60 ml olive oil
2 cloves garlic
1 lemon, Juice and zest
½ tsp flakey sea salt
For the Grapefruit Pico De Gallo
1 grapefruit, segmented
1 tomato, diced and deseeded
6 radishes, diced
⅓ cucumber, deseeded and diced
Handful of chopped coriander leaves
Additional Equipment Needed
Napoleon Fish Basket
METHOD
Preheat your BBQ to medium-high heat, we will be direct grilling here
Make sure the fish is patted dry, especially the skin. Brush a little olive oil and a generous pinch of salt on both sides. The key to crispy fish skin, and it not sticking, is making sure the skin is very dry.
Lay the bay leaves down and the flesh side on the leaves. As the bay leaves toast and char, they release a beautiful perfume into the fish. Cook the fish for around 6-7 minutes, turning every few minutes.
For the Chermoula sauce, add all the ingredients to a blender and pulse until pureed. Pour into a jar until you're ready to serve
Brush the tortillas with a little oil and toast on the grill or a flat pate until crispy
To assemble, add a piece of the grilled mackerel, followed by a spoon of Chermoula, and finally the grapefruit salsa and a few coriander leaves. The citrus notes perfectly balance the oily mackerel to make a zingy and delicious dish.
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[@lomlitis]

WoW! Mouth watering! Thank you!😋👏