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:For the fish:
1/2 cup freshly squeezed lime juice1 1/2 pounds cod fillets, skinned
1/2 cup extra virgin olive oil4 store-bought crispy tostado shells
1/4 cup honey1 small head iceberg lettuce, shredded (4 cups)
2 fresh hot chiles, minced, including seeds1 avocado, sliced
1 teaspoon ground cumin1 red onion, thinly sliced
1/2 teaspoon salt2 vine-ripened tomatoes, chopped
2 small garlic cloves, minced1 cup Mexican salsa
1/4 cup chopped cilantro sprigs or fresh basil1 cup grated Jack cheese

* Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium (about 450F). In a bowl, combine all 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.

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