White Bean & Fish Tostadas

Tonight I made these white bean and fish tostadas. They were easy and delicious.

Fish and White Bean Tostadas
Recipe courtesy Melissa d'Arabian
4 servings.

Ingredients
1 lime, zested and juiced, plus lime wedges for garnish
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil, plus extra for baking sheet
Kosher salt and freshly ground black pepper
1 pound white fish fillets, like tilapia, flounder, sole, skin discarded and cut into finger-sized pieces
1/4 cup vegetable oil
8 (6-inch) corn tortillas
Sauteed White Beans, recipe follows
1/2 cup shredded purple cabbage
Pineapple and Avocado Salsa, recipe follows
Sour cream, for garnish
Cilantro, for garnish

Directions
In a small bowl, combine the lime juice, zest, garlic and
olive oil. Season with salt and pepper, to taste. Put the fish in a baking dish and pour the marinade on top.
Marinate for no more than 15 to 30 minutes. Meanwhile, preheat the broiler or grill. Lightly coat a baking
sheet with olive oil. Remove the fish from the marinade and arrange on the baking sheet, making sure to leave space between the pieces. Broil until just cooked through, about 4 to 5 minutes.

Meanwhile, in a medium saute pan, heat the vegetable oil over medium heat. Fry the corn tortillas, 1 at a
time, just until crisp, flipping halfway through to brown both sides. Drain on paper towels and salt while
still hot.

To assemble the tostadas:
Layer each tostada first with Sauteed White Beans, then the fish. Top with the
shredded cabbage and Pineapple and Avocado Salsa. Garnish with a dollop of sour cream and a squeeze of a lime
wedge.

Ingredients
Sauteed White Beans:
2 tablespoons extra-virgin olive oil
1/2 white or yellow onion, finely chopped
Kosher salt
1 clove garlic, minced
1 teaspoon ground cumin
1/2 cup white wine
1 1/2 cups cooked navy beans
2 tablespoons chopped fresh oregano leaves (or 2 teaspoons dried)
Freshly ground black pepper

Directions
In a small pan, over medium heat, add the oil. When cumin and cook until fragrant, about 2 minutes. Raise the heat and add the white wine. Cook until the wine has
reduced by half. Stir in the beans and oregano and season with salt and pepper, to taste. Cook gently for 15
minutes. Transfer to a serving bowl and serve.

Ingredients
Pineapple and Avocado Salsa:1 (14-ounce) can sliced pineapple in juice, drained and juices reserved
1 tablespoon lime juice
1 tablespoon honey
1 tablespoon extra-virgin olive oil
1 small jalapeno, seeds removed and diced
Kosher salt and freshly ground black pepper
1/2 red onion, finely chopped
1 medium avocado, halved, pitted and flesh cubed
2 tablespoons minced cilantro leaves

Directions
In a medium bowl, make the dressing by
mixing 2 tablespoons of pineapple juice with the lime juice, honey, oil and jalapeno. Season with salt and
pepper, to taste. Add the pineapple and onion. Gently fold in the avocado and cilantro. Let the flavors blend
for at least 15 minutes before serving.