Fish and White Bean Tostadas

1		lime, zested and juiced
2  tablespoons		extra-virgin olive oil
1  lb.		white fish fillets, like tilapia, flounder, sole, skin discarded and cut into finger-sized pieces
8  pieces		Maizada Corn Tostadas
1/2  cup		shredded Green cabbage
1/2  cup		yellow onion, finely chopped
1  pinch		Kosher salt
3		clove garlic,s minced
1  teaspoon		ground cumin
1/2  cup		sherry
1-1/2  cups		cooked navy beans
2  teaspoons		dried oregano leaves
1  pinch		Freshly ground black pepper
14  ounces		sliced pineapple in juice
1  tablespoon		lime juice
2  tablespoons		pineapple juice
1		medium avocado, halved, pitted and flesh cubed
1		jalepeno pepper
5		Pam Olive Oil Cooking Sprays

Tip: For nutritional information on all the ingredients in Fish and White Bean Tostadas just click on each ingredient name. Then adjust the serving size for any Fish and White Bean Tostadas ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In a small bowl, combine the lime juice, zest, 2 cloves garlic and 1 TBsp olive oil. Season with salt and pepper, to taste. Put the fish in a baking dish and pour the marinade on top. Marinate for no more than 15 to 30 minutes. Meanwhile, preheat the broiler or grill. Lightly coat a baking sheet with cooking spray. Remove the fish from the marinade and arrange on the baking sheet, making sure to leave space between the pieces. Broil until just cooked through, about 4 to 5 minutes.

For Pinapple Avocado Salsa:

In a medium bowl, make the dressing by mixing 2 tablespoons of pineapple juice with the lime juice, 2 TBsp honey (optional), and jalapeno. Season with salt and pepper, to taste. Add the pineapple and 1/2 red onion, finely chopped (optional). Gently fold in the avocado and 2 tablespoons minced cilantro leaves (optional). Let the flavors blend for at least 15 minutes before serving.




For Sauteed white beans:

In a small pan, over medium heat, add 1 TBsp of the oil. When the oil is hot add the onion with a pinch of salt and saute until soft, about 5 minutes. Add 1 clove garlic and cumin and cook until fragrant, about 2 minutes. Raise the heat and add the sherry or 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

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