I am really starting to like Melissa D Arabian’s recipes more and more. She won the last season of the next Food Network star. Jeffery would have also been successful with his show, that I think they should of just used both of them. So far, I have tried her recipes for potato bacon tort, orange chicken and this one. Later on tonight I’m going to try her sauteed bananas for desert. These tostadas were really good. It reminded me of a fish taco, but with beans added in. I remember this particular episode that she said “If you don’t like beans, you will like beans after you try this recipe.” Well, it worked on me. I don’t mind white beans now and I never used to like them before. The marinade for the fish was really good and easy to make. This whole recipe was easy to make. It had a lot of steps, but if you are fast with chopping then you should be fine. This would be a very filling dinner without the cabbage and corn tortillas. Just eat the fish with the pineapple salsa on top, and have the beans on the side. Sauteed White Beans: 2 tablespoons extra-virgin olive oil ½ white or yellow onion, finely chopped Kosher salt 1 clove garlic, minced 1 teaspoon ground cumin ½ cup white wine 1 ½ cups cooked navy beans 2 tablespoons chopped fresh oregano leaves (or 2 teaspoons dried) Freshly ground black pepper Pineapple Salsa 1 (14-ounce) can sliced pineapple in juice, drained and juices reserved 1 tablespoon lime juice 1 tablespoon honey 1 tablespoon extra-virgin olive oil 1 small jalapeno, seeds removed and diced Kosher salt and freshly ground black pepper ½ red onion, finely chopped 1 medium avocado, halved, pitted and flesh cubed 2 tablespoons minced cilantro leaves Meanwhile, in a medium saute pan, heat the vegetable oil over medium heat. Fry the corn tortillas, 1 at a time, just until crisp, flipping halfway through to brown both sides. Drain on paper towels and salt while still hot. To assemble the tostadas: Layer each tostada first with Sauteed White Beans, then the fish. Top with the shredded cabbage and Pineapple and Avocado Salsa. Garnish with a dollop of sour cream and a squeeze of a lime wedge. For the Beans: In a small pan, over medium heat, add the oil. When the oil is hot add the onion with a pinch of salt and saute until soft, about 5 minutes. Add the garlic and cumin and cook until fragrant, about 2 minutes. Raise the heat and add the white wine. Cook until the wine has reduced by half. Stir in the beans and oregano and season with salt and pepper, to taste. Cook gently for 15 minutes. Transfer to a serving bowl and serve. Pineapple Avocado Salsa In a medium bowl, make the dressing by mixing 2 tablespoons of pineapple juice with the lime juice, honey, oil and jalapeno. Season with salt and pepper, to taste. Add the pineapple and onion. Gently fold in the avocado and cilantro. Let the flavors blend for at least 15 minutes before serving.
