What to do when the fish dies and you can't release it.

Barbecued Cod Tostados
from the Fast Fish Cookbook, by Hugh Carpenter and Teri Sandison

Honey-Lime Salad Dressing:
1/2 c. freshly squeezed lime juice
1/2 cup extra virgin olive oil
1/2 cup honey
2 fresh hot chiles, minced, including seeds
1 teaspoon ground cumin
1/2 teaspoon salt
2 small garlic cloves, minced
1/4 cup chopped cilantro sprigs or fresh basil

1 1/2 pounds cod fillets, skinned
4 store-bought crisp tortilla shells
1 small head iceberg lettuce, shredded (4 cups)
1 avocado, sliced
1 red onion, thinly sliced
2 vine-ripened tomatoes, chopped
1 cup Mexican salsa
1 cup grated Jack cheese

Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium (about 450 degrees F). In a bowl, combine all of the ingredients for the salad dressing and mix well.

Place the fish in a baking dish and add half of the dressing. Turn the fish to coat evenly. Brush the grill rack with oil. Place the fish on the rack and grill, turning once, for 3 minutes on each side, until it just begins to flake. Transfer the fish to a cutting board, and slice into 8 strips.

Place a tostado shell on each plate. In a bowl, combine the lettuce, avocado and onion and toss well. Arrange the lettuce mixture on the tostado shells. Drizzle with the remaining salad dressing. Top with the strips of fish. Sprinkle with the tomatoes, salsa, and cheese, and serve at once. Serves 4.