If there’s one thing chef-in-residence Bobby Flay is always gonna bring, it’s flavor. That’s why we love this yellowtail recipe—it’s tangy, bright, and buttery, and chock-full of crispy, crunchy textures that have us daydreaming about our next tropical vacay.
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Bobby Flay’s Yellowtail Tostadas
Description
A bright and buttery fish dish that’ll make your dinner table feel like a five-star resort.
Ingredients
Scale
- 4 corn tortillas
- ½ cup avocado oil, divided
- Kosher salt and freshly ground black pepper
- 2 corn on the cob, kernels removed, cobs discarded
- 2 ripe avocado, diced
- ¼ cup red onion, finely diced
- 2 tablespoons jalapeno, finely diced
- ¼ cup cilantro, coarsely chopped
- ¼ cup fresh lime juice, divided
- 2 tablespoons sour cream
- 2 cups cabbage (can be a combination of red and green), finely julienned
- ½ cup rainbow carrots (regular carrots work just as well), shredded
- ¼ cup pickled red onions, see recipe below*
- ¼ cup scallions, chopped
- 2 tablespoons extra virgin olive oil
- 2 5-ounce yellowtail filets, sliced into ½-inch pieces
- 1 watermelon radish, sliced paper thin
- Cilantro, for garnish
Pickled Red Onions
- 1 cup red wine vinegar
- 1 teaspoon kosher salt
- 2 teaspoons cane sugar
- 1 red onion, halved and thinly sliced
Instructions
- For the pickled red onions: Combine the vinegar, salt, and sugar to a small saucepan and bring to a boil. Reduce to a simmer and cook for 30 seconds. Remove from heat and allow mixture to cool for 5 minutes.
- Place the sliced onions in a non-reactive, heat-proof bowl or container, pour the vinegar on top, and let cool. Cover and refrigerate for at least 1 hour before using.
- For the crispy tostadas: Place a large cast iron skillet over medium high heat. Heat 3 tablespoons of avocado oil until it begins to shimmer. Shallow fry the tortillas until golden brown on both sides, about 2-3 minutes. Transfer to a paper towel-lined plate, season lightly with salt and set aside.
- For the avocado-corn relish: Place a large skillet over medium heat. Heat 2 tablespoons of avocado oil until it begins to shimmer. Add the corn, season lightly with salt and pepper, and quickly saute for one minute. Remove from heat and allow to cool.
- Transfer the cooled corn to a medium bowl, add the diced avocado, red onion, jalapeno, and cilantro. Add 2 tablespoons of lime juice, the sour cream, and season with salt and pepper. Gently stir to combine and set aside.
- For the slaw: Add the cabbage, shredded carrots, pickled red onions, scallions, and remaining lime juice to a medium bowl. Add the olive oil, season with salt and pepper, toss to combine, and set aside.
- For the fish: Place a nonstick skillet over medium high heat. Heat 1 tablespoon of avocado oil until it begins to shimmer. Working quickly, carefully add the slices of fish to the pan. Season with salt and pepper, cook for about one minute, and gently turn slices over and cook about 1 minute more. Remove from heat and set aside.
- To build the tostada: Add a small dollop of avocado relish to the center of each plate. Place a tostada on top of the relish. Spoon some relish on top of the tostada in an even layer. Add some cabbage slaw on top. Place 2 slices of yellowtail on top of the slaw. Garnish with some radish slices and cilantro sprigs.
Hungry for more? Try these other fish-forward recipes:
Fish Tacos with Creamy Fennel and Cabbage Slaw
Slow-Roasted Salmon with Dijon, Honey, and Ancho Chile Glaze