BAHAMA BREEZE FISH TOSTADA SALAD
4 (6 oz. each) fresh fish fillets
1 tsp. Creole seasoning blend
1/2 tsp. Kosher salt
8 small flour tortillas
12 oz. finely shredded cheese (Mexican blend)
FOR THE SALAD:
6 cups spring mix of lettuce, washed, dried and torn
1/2 cup Citrus Vinaigrette (recipe follows)
1/2 cup cooked corn kernels
4 oz. sliced roasted peppers (red, yellow or poblano)
8 oz. Tomato Salsa (recipe follows)
1/4 cup Chimichurri Sauce (recipe follows)
1 ripe avocado, quartered and cut into fan
Preheat oven to 375 degrees F.
Season fish on both sides with Creole seasoning and kosher salt. Grill on each side until done, or until fish reaches 145 degrees F. Remove from grill.
While fish is grilling, lay tortillas on baking sheet. With a fork, poke holes in tortillas, 1/2 inch apart over the whole tortilla. Lightly brush with olive oil.
Bake tortillas in preheated 375 degrees F oven until lightly browned, about 5 minutes. Evenly sprinkle cheese onto tortillas and continue baking until cheese is completely melted.
TO PREPARE THE SALADS:
Place 2 tortillas on each of four plates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers and mound one-fourth of mixture on top of each plate of tortillas. Sprinkle tomato salsa over salad mix.
When done, slice fish and place on top of salad, drizzle with chimichurri sauce. Top with avocado fan.
CITRUS VINAIGRETTE
2 Tbsp. olive oil
2/3 cup rice wine vinegar
1/3 cup orange juice
1 Tbsp. Dijon mustard
1 tsp. honey
2 tsp. minced garlic
1 Tbsp. minced shallots
1/2 tsp. Creole seasoning
2 Tbsp. chopped fresh cilantro
Mix all ingredients for the Citrus Vinaigrette together. Refrigerate.
CHIMICHURRI SAUCE
3/4 cup extra virgin olive oil
1/3 cup rice wine vinegar
1/2 cup fresh squeezed lemon juice
2 tsp. kosher salt
1/2 tsp. black pepper
1 bunch (1 1/2 ounces) flat-leaf parsley, stemmed and minced
1/2 bunch (1/2 ounce) cilantro, stemmed and minced
1/2 tsp. dried oregano
Scallion tops, thinly sliced
4 tsp. minced garlic
Combine the olive oil, rice vinegar, lemon juice, salt and pepper in a medium bowl. Using a wire whisk, mix until evenly blended. Add all remaining ingredients and, using a rubber spatula, gently mix until evenly blended. The mixture should be highly seasoned; add more salt or vinegar, if desired. Refrigerate for up to 3 days.
TOMATO SALSA
1 1/2 lbs. plum tomatoes, seeded and diced
1/2 cup finely diced red onion
2 cloves garlic, minced
2 Tbsp chopped fresh cilantro
1 fresh jalapeno (about 2 tsp.), stemmed and finely diced
1 tsp. Creole seasoning blend
Kosher salt, to taste
Juice of one lime
2 Tbsp. extra virgin olive oil
Mix all ingredients for the Tomato Salsa together. Refrigerate.
Makes 4 servings
Source: Bahama Breeze
4 (6 oz. each) fresh fish fillets
1 tsp. Creole seasoning blend
1/2 tsp. Kosher salt
8 small flour tortillas
12 oz. finely shredded cheese (Mexican blend)
FOR THE SALAD:
6 cups spring mix of lettuce, washed, dried and torn
1/2 cup Citrus Vinaigrette (recipe follows)
1/2 cup cooked corn kernels
4 oz. sliced roasted peppers (red, yellow or poblano)
8 oz. Tomato Salsa (recipe follows)
1/4 cup Chimichurri Sauce (recipe follows)
1 ripe avocado, quartered and cut into fan
Preheat oven to 375 degrees F.
Season fish on both sides with Creole seasoning and kosher salt. Grill on each side until done, or until fish reaches 145 degrees F. Remove from grill.
While fish is grilling, lay tortillas on baking sheet. With a fork, poke holes in tortillas, 1/2 inch apart over the whole tortilla. Lightly brush with olive oil.
Bake tortillas in preheated 375 degrees F oven until lightly browned, about 5 minutes. Evenly sprinkle cheese onto tortillas and continue baking until cheese is completely melted.
TO PREPARE THE SALADS:
Place 2 tortillas on each of four plates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers and mound one-fourth of mixture on top of each plate of tortillas. Sprinkle tomato salsa over salad mix.
When done, slice fish and place on top of salad, drizzle with chimichurri sauce. Top with avocado fan.
CITRUS VINAIGRETTE
2 Tbsp. olive oil
2/3 cup rice wine vinegar
1/3 cup orange juice
1 Tbsp. Dijon mustard
1 tsp. honey
2 tsp. minced garlic
1 Tbsp. minced shallots
1/2 tsp. Creole seasoning
2 Tbsp. chopped fresh cilantro
Mix all ingredients for the Citrus Vinaigrette together. Refrigerate.
CHIMICHURRI SAUCE
3/4 cup extra virgin olive oil
1/3 cup rice wine vinegar
1/2 cup fresh squeezed lemon juice
2 tsp. kosher salt
1/2 tsp. black pepper
1 bunch (1 1/2 ounces) flat-leaf parsley, stemmed and minced
1/2 bunch (1/2 ounce) cilantro, stemmed and minced
1/2 tsp. dried oregano
Scallion tops, thinly sliced
4 tsp. minced garlic
Combine the olive oil, rice vinegar, lemon juice, salt and pepper in a medium bowl. Using a wire whisk, mix until evenly blended. Add all remaining ingredients and, using a rubber spatula, gently mix until evenly blended. The mixture should be highly seasoned; add more salt or vinegar, if desired. Refrigerate for up to 3 days.
TOMATO SALSA
1 1/2 lbs. plum tomatoes, seeded and diced
1/2 cup finely diced red onion
2 cloves garlic, minced
2 Tbsp chopped fresh cilantro
1 fresh jalapeno (about 2 tsp.), stemmed and finely diced
1 tsp. Creole seasoning blend
Kosher salt, to taste
Juice of one lime
2 Tbsp. extra virgin olive oil
Mix all ingredients for the Tomato Salsa together. Refrigerate.
Makes 4 servings
Source: Bahama Breeze
MsgID: 1436136
Shared by: R. Barton - Sacramento, CA
In reply to: ISO: Bahama Breeze Salad and dressing (nt)
Board: Copycat Recipe Requests at Recipelink.com
Shared by: R. Barton - Sacramento, CA
In reply to: ISO: Bahama Breeze Salad and dressing (nt)
Board: Copycat Recipe Requests at Recipelink.com
- Read Replies (5)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | ISO: Bahama Breeze Salad and dressing (nt) |
Geneva- Orlando | |
2 | Recipe: Bahama Breeze Cobb Salad with Citrus Vinaigrette |
R. Barton - Sacramento, CA | |
3 | Recipe: Bahama Breeze Grilled Chicken Tostada Salad with Citrus Vinaigrette |
R. Barton - Sacramento, CA | |
4 | Recipe: Bahama Breeze Papaya, Mango and Avocado Salad with Papaya Seed Vinaigrette |
R. Barton - Sacramento, CA | |
5 | Recipe: Bahama Breeze Sun-Ripened Tomato Salad with Garlic Crouton Rounds |
R. Barton - Sacramento, CA | |
6 | Recipe: Bahama Breeze Fish Tostada Salad with Citrus Vinaigrette |
R. Barton - Sacramento, CA |
ADVERTISEMENT
Random Recipes from:
Salads - Main Dish
Salads - Main Dish
- Chicken Tostada Salad with Lime Vinaigrette Dressing
- Chinese Chicken Salad with Dressing
- Asian Tofu Salad with Sesame-Ginger Dressing
- Catherine's Best Chicken Salad with Honey-Dijon and Lemon Dressing (using grilled chicken, grapes, and cashews)
- Tuna Salad with Watercress (with avocado, cucumber, and cilantro)
- Shrimp Jambalaya Salad
- Balsamic Chicken Salad (Balsamic Mustard Dressing, chicken, grapes, and apple)
- Heavenly Ham Chicken Salad
- Tutti Fruitti Turkey Salad
- Beet and Potato Chicken Salad (with bacon and walnuts)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute