I’ll be honest. I’m on a diet. And it’s food like this that keeps me feeling positive. Full of flavor, but lean as all get out, this is the kind of food that keeps me “on track.”
Normally, I’d load up this sauce with butter, and you should feel free to do that, but I’m going for “light” here, so I’ve stuck with chicken stock, white wine and lime juice as the basis for this sauce. I’ve also got a secret ingredient. A new infused oil available at Mollie Stones. It’s Nona Luisa’s Blood Orange infused Olive Oil. I added just a tad of it to the pan at the beginning and it helped get this dish off the ground right from the start.
2 green onions, chopped from the white part halfway up the green part
Another slug of Blood Orange Olive Oil
A bunch of fresh cilantro
Salt and Pepper to taste
Heat the oil in a large frying pan over medium heat. Coat the filets with garlic pepper on the flesh side. When pan is heated, add filet flesh side down to pan to sear that side. Allow to cook for about 30 seconds. Then flip filets over with tongs.
Add white wine to pan and cover to steam. After about 2 minutes, much of the wine will have evaporated. Add the chicken stock gradually. Allow the filets to steam for another couple of minutes. Then add the lime juice. When bubbling and both filets are opaque all the way through, add the green onions to the pan and swirl in the sauce for a moment.
Remove filets to beds of lettuce. Add a tsp of the Blood Orange Olive, swirl the green onions in the sauce one more time and then pour equal parts over the fish.
Garnish with fresh cilantro and lime wedges. Sprinkle with salt and pepper to taste. Serve immediately.
Cinqo de Mayo is just around the corner and we’re getting ready by enjoying California Avocados – back in season and perfect for bringing together your favorite Mexican flavors – lime, cilantro, and… avocado. Yum.
This shrimp tostada recipe, a light and healthy dish perfect for a weeknight or for a dinner party, was shared with us by the California Avocado Commission and was created for them by chefs Mary Sue Milliken and Susan Feniger, aka, the Too Hot Tamales of early Food Network fame. Known also for their fabulous Santa Monica restaurant Border Grill, the Too Hot Tamales have been partnering with the California Avocado Commission for some time now to bring fresh, flavorful, avocado forward dishes to all of us. Enjoy!
Bold flavors come together in this fresh take on the shrimp tostada
Author: Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission
Recipe type: Entrée Salad
¾ cup beer
3 bay leaves
½ tsp. celery seeds
½ tsp. cayenne
½ tsp. salt
½ lb. domestic, wild-caught jumbo shrimp, peeled and cleaned
2 ripe, fresh California avocados, seeded, peeled and cut into ½-inch dice
1 Roma tomato, finely diced
¼ cup finely diced red onion
1 small carrot, peeled and finely diced
1 jalapeño, stem and seeds removed, finely diced
½ bunch cilantro, finely chopped
1½ limes, juiced
3 Tbsp. extra virgin olive oil
Salt, to taste
Ground black pepper, to taste
Canola oil, for frying
4 (6-inch) corn tortillas
4 romaine lettuce leaves, finely julienned
Combine beer, bay leaves, celery seeds, cayenne and salt in a saucepan and bring to a boil. Add shrimp and cook 2 to 3 minutes, or until just turning pink and cooked through. Remove shrimp from liquid, cool to room temperature, and cut into ½-inch dice.
In a large bowl, combine cooked shrimp with avocado, tomato, onion, carrot, jalapeño, cilantro, lime juice, olive oil, salt and pepper. Stir gently, taste, and adjust seasonings as necessary. Chill thoroughly.
Meanwhile, pour oil to a depth of ½-inch in a small pan for frying. Fry the tortillas on both sides until crisp and drain on paper towels.
To serve, divide julienned lettuce evenly between each crispy corn tortilla. Top with avocado shrimp mixture and serve immediately.
I substitute ¼ cup shredded carrots (in the bag) for the diced carrots in this recipe and I leave out the celery seeds.