Rockfish Tostadas (fresh, local, sustainable fish)

Panko Crusted Pacific Rockfish Tostadas
with
Corn Tortillas, Avocado, Shredded Cabbage, Chile, Radish
Mexican Onion, Cilantro, Baja White Sauce, Lime

Rockfish are a wonderful clean-tasting fish with a firm texture and nice flakes when cooked. This fish stands up to many methods of cooking, but it is especially great when coated with panko breadcrumbs and sautéed to get that golden brown crispy crust with a steaming hot inside that is mild and flaky and muy delicioso.

Over 70 members of the rockfish family populate the Pacific Ocean from Alaska to Mexico with many species caught right here off the coast of California.

Pacific rockfish are sustainable and affordable at around $10 per pound compared to halibut at over $25 per pound!

Rockfish Tostadas Recipe

Panko Crusted Rockfish

• fresh rockfish fillets
• salt and pepper
• flour
• egg, beaten
• panko breadcrumb
• grapeseed oil
• lime juice

Rinse the rockfish fillets in cool water then dry with paper towels. Slice fillets in half to fit on the tortillas. Season fish with salt and pepper, press the seasoning into the flesh. Dredge fillets in flour then shake off the excess. Dip in egg then coat with panko. Have a non-stick skillet with grapeseed oil over medium-high heat ready to go. Add the coated fish to the pan. Cook until golden brown then flip and cook the other side. When fish is cooked squeeze a bit of lime juice on top.

Baja White Sauce

Baja White Sauce is the classic sauce served on top of those fish tacos muy sabroso in Baja California. Mix equal parts of sour cream and mayonnaise then add enough lime juice to get a drizzle consistency. Season to taste with salt.

Corn Tortillas

Cook corn tortillas over an open flame until charred in spots. Brush charred tortillas with a light coat of grapeseed (or any neutral tasting) oil then heat them in a large pan or on a griddle.

Toppings

• green cabbage – thinly shredded
• avocado – sliced into half-moons
• mexican green onion – bulbs thinly sliced
• red radish – thinly sliced
• jalapeno or serrano chile – thinly sliced
• cilantro – chopped
• lime wedges

To Serve Rockfish Tostadas

Place cabbage on top of a stack of two warm tortillas. Add a couple slices of avocado, onion, radish, and chiles. Place fish on top. Sprinkle with cilantro then drizzle with Baja white sauce. Serve extra sauce and lime wedges on the side.

Try Similar Recipes

Panko Crusted Halibut, Baja Style here

Smoked Salmon Tostadas, Baja White Sauce here