Learn To Cook Grilled Fish Tostadas


Follow along and watch as Bobby Parrish of Flavor City and our host show you how to make this grilled swordfish tostada for a fresh summer recipe. This dish is begging for an occasion where you invite over your friends and impress them with your cooking skills!

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Grilled Swordfish Tostada with Jicama Slaw & Guacamole Recipe:

Recipe by Bobby Parrish

Serves 4 people

For the fish:

1 pound of swordfish
1 tablespoon smoked paprika
1 tablespoon ground cumin
Kosher salt
Fresh cracked pepper
1 package of crispy tostada shells (can be found in Mexican aisle of store)

For the guacamole:

2 avocados
Juice of ½ grilled lime
1 tbsp extra virgin olive oil (EVOO)
1 red onion, cut in thick circles
1 tsp kosher salt
Few cracks of fresh pepper

For the slaw:

1/4 head red cabbage, finely sliced
1/2 medium size jicama, peeled and julienne cut using a mandoline
1/2 cup crème fraiche
1/2 cup mayonnaise
Juice of ½ grilled lime
2 tablespoons fresh mint, finely chopped
1 tbsp water
1 tspn kosher salt
Few cracks of fresh pepper

For the pickled radish:

1 large jar of pickles( I use the pickle liquid to pickle to radish, it’s a food hack)
6 red radishes, thinly sliced


1. For the guacamole, grill the avocados, limes, and red onions for a few minutes until you get nice char marks, then dice the onion. Add the avocado flesh and next 5 ingredients to a bowl and mash with a large fork or potato masher. Check for seasoning, you may need more lime juice. Cover with plastic wrap and set aside. Make sure plastic wrap touches the surface of the guacamole or it will turn brown.

2. For the pickled radish, add the sliced radishes to the pickle liquid and set aside.

3. For the slaw, add the sliced cabbage and jicama to a large bowl and set aside. In another bowl, add the crème fraiche and next 6 ingredients and whisk well. Check for seasoning and adjust if necessary. The dressing should be tangy, so you may need more lime juice. Toss the dressing with the slaw right before you are ready to serve or it will get soggy.

4. Cut the swordfish in 1×3 inch strips and rub with veggie oil. Season with a generous pinch of the cumin, smoked paprika, salt, and pepper on each side of the fish. Pre-heat your grill to medium-high and cook the fish for 3 minutes both sides, then let it rest under tin foil for 2 minutes.

5. To plate, spread some guacamole on the crispy tostada, top with some jicama slaw and pickled radishes. Top off with 1 or 2 pieces of fish and garnish with a few pickled radishes, lime zest and/or chopped mint.


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Special Thanks:

Talent: Lauren Nolan of http://www.lakeshorelady.com/ and Bobby Parrish of Flavor City

Shot and edited by: Matt Rice

Royalty Free Music courtesy of Audio Network titled: “Samba Lounge” by Barrie Gledden