Joni Sare, cooking instructor

Fish Tostada w/cilantro and mango

Sunday night’s dinner was worth sharing … we hope you’ll enjoy it as much as we did.

Health nugget: Cilantro helps cleanse the body of mercury.

Fish is known to contain mercury, and having too much can cause problems, luckily cilantro works well -not only in flavor (Mexican and Indian dishes) but also- in detoxing our bodies. Cilantro helps chelate (eliminate) the mercury from food sources. The mercury goes into the blood and then compounds in cilantro move the mercury out through the kidneys into the urine, and out of the body.

The process for this recipe

  • First, prepare and toast the Brown Rice Tortillas, set aside. See ingredients and directions, below.
  • Second, prepare and cook the filling. See ingredients and directions, below.

Brown Rice Tostadas


  • Brown Rice Tortillas (I buy’m at Trader Joe’s or Wholefoods Market)
  • olive oil, enough to coat each tortilla with thin layer of oil
  • 1 tsp dried oregano per tortilla  (and/or thyme)
  • 1/2 tsp ground cumin per tortilla  (and/or ground coriander)
  • black pepper
  • sea salt to taste


  1. Preheat oven to 350 degrees.
  2. Wipe each tortilla with the olive oil.
  3. Sprinkle each tortilla with the seasonings.
  4. Slice each tortilla. Click here to see 6 ways to cut a tortilla.
  5. Put the tortilla strips on a baking sheet, place in oven for 10 minutes, or until brown and crisp, remove and set aside.


Veggie and fish topping


  • 1/2 red onion, diced
  • 1 carrot, diced
  • 1 red bell pepper, diced
  • 1 poblano pepper, diced   (or ancho or Anaheim or bell peppers, see note, below)
  • 1 TBSP onion powder
  • 1 TBSP dried oregano
  • 1 tsp powdered cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 2 TBSP olive oil
  • 1/2 lbs Petrale or Dover Sole, small bite-size pieces
  • 1/2 lbs Monk fish, small bite-size pieces (optional, see note, below)

Top with:

  • 1/2 cup small diced tomatillos, about 4 of them (or 1/2 cup diced napales)
  • 1/4 cup minced cilantro (I like a lot of cilantro, you might like parsley instead)
  • 1/4 cup minced mango
  • see notes, below


  1. Prepare onion, carrot and peppers, then put in large saute pan (no oil), on medium-heat, stir occasionally. Stir often once they have ‘sweated’ their moisture.
  2. Meanwhile, prepare the other ingredients (the spices, fish, toppings).
  3. Add the spices, mix well, heat for 3 minutes, stir often.
  4. Push the mixture to the outer edges of the pan.
  5. In the center: add the oil, allow to heat through.
  6. Then add the fish, cook for 3 minutes, flip, cook for 3 minutes.
  7. Stir all, well.
  8. Top with tomatillos, cilantro and mango.
  9. Serve with the toasted Brown Rice Tortillas.


  • Peppers: can be any or all …. sweet, mild or hot. I use the red bells for their color and sweetness. I also use Poblano, Anaheim or Ancho -depends on what is available at the time- b/c of their green color and they have bit of warmth, a very mild heat.
  • Monkfish is currently on the “Avoid” list, click here to see the Monterey Bay Aquarium Seafood Watch.
  • Toppings: Napales (cactus paddles) are a great alternative for mangos and tomatillos. Their sweet, tart taste and juicy crunch is just what I want from the tomatillos and mango.
  • Size matters: you’ll want small diced veggies and fish so that everything is easy to scoop and will stay on the chip.
  • Onions: I used red onion for its sweetness and color. I’m sure, any onion will do.

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