2 min read
BamaGrillMaster
Grilled Fish Tostada
Grilled Fish Tostada!!
Summertime is right around the corner and we like to keep things light and fresh! On a recent trip to the beach, we were fortunate enough to catch quite a few Sheepshead. So let me show you an easy refreshing dish that will definitely please everyone!
Aight Guys!! I love me some fresh grilled fish and for this particular recipe, we are using fresh Sheepshead! Just image a tostada layered with sriracha mayo, fresh juicy grilled fish, topped with a fresh pineapple salsa and finished with a sweet pepper sauce! Talk about one incredible bite! Now let's dive into it and I'll show you how we did it!
Ingredients
Pineapple Salsa
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1 - Can of Pineapple Chunks cut into smaller pieces
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1 - Red Bell Pepper seeded and diced
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¼ - Small Red Onion diced
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1 - Jalapeño seeded and diced
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¼ - Cup of Cilantro finely chopped
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Juice of 1 Lime
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¼ - Tsp of Ground Ginger
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¼ - Tsp of Ground Cumin
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Salt & Pepper to taste
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Drizzle of Olive Oil
Fish Tostada
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4 - Corn Tostadas
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2 - Sheepshead Fillets on the half shell (You can use any kind of fish you have)
- Lane's BBQ QNami Seasonin
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Lane’s BBQ Chili Lime Seasoning
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Sriracha Mayo
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Shaeff’s Sweet Pepper Sauce
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½ - Stick of Butter cut into pads.
Directions
Pineapple Salsa
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Place all ingredients in a bowl, mix well, cover and place in the refrigerator for at least 30 minutes.
Fish Tostada
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Preheat pellet grill to 275 degrees.
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Season the fish fillets with a layer of Lane’s BBQ QNami Seasoning and then a layer of Lane’s BBQ Chili Lime Seasoning.
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Place fish on the smoker scale side down and allow to cook until the fish reaches an internal temperature of 140 degrees.
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Time to assemble! Place your tostada down, add a layer of sriracha mayo, a layer of the fresh grilled fish, pineapple salsa and finished off with a drizzle of Shaeff’s Sweet Pepper Sauce.
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Time to go in for that bite! Dig in and enjoy!
