Summertime is right around the corner and we like to keep things light and fresh! On a recent trip to the beach, we were fortunate enough to catch quite a few Sheepshead. So let me show you an easy refreshing dish that will definitely please everyone!
Grilled Fish Tostada!!
Grilled Fish Tostada!!
Tim Van Doren
4
20 minutes
30 minutes
American
Dinner
Aight Guys!! I love me some fresh grilled fish and for this particular recipe, we are using fresh Sheepshead! Just image a tostada layered with sriracha mayo, fresh juicy grilled fish, topped with a fresh pineapple salsa and finished with a sweet pepper sauce! Talk about one incredible bite! Now let's dive into it and I'll show you how we did it!
Ingredients
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1 - Can of Pineapple Chunks cut into smaller pieces
1 - Red Bell Pepper seeded and diced
¼ - Small Red Onion diced
1 - Jalapeño seeded and diced
¼ - Cup of Cilantro finely chopped
Juice of 1 Lime
¼ - Tsp of Ground Ginger
¼ - Tsp of Ground Cumin
Salt & Pepper to taste
Drizzle of Olive Oil
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4 - Corn Tostadas
2 - Sheepshead Fillets on the half shell (You can use any kind of fish you have)
Lane’s BBQ QNami Seasoning
Lane’s BBQ Chili Lime Seasoning
Sriracha Mayo
Shaeff’s Sweet Pepper Sauce
½ - Stick of Butter cut into pads.
Directions
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Place all ingredients in a bowl, mix well, cover and place in the refrigerator for at least 30 minutes.
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Preheat pellet grill to 275 degrees.
Season the fish fillets with a layer of Lane’s BBQ QNami Seasoning and then a layer of Lane’s BBQ Chili Lime Seasoning.
Place fish on the smoker scale side down and allow to cook until the fish reaches an internal temperature of 140 degrees.
Time to assemble! Place your tostada down, add a layer of sriracha mayo, a layer of the fresh grilled fish, pineapple salsa and finished off with a drizzle of Shaeff’s Sweet Pepper Sauce.
Time to go in for that bite! Dig in and enjoy!