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Pan Seared Coconut-Halibut Tostadas with Yogurt-Lime Sauce

27 February 2011


These crispy little tostadas are packed full of fresh ingredients and vibrant flavors and are incredibly easy to prepare and assemble. A fusion of two separate recipes featured in the June 2004 and January 2005 editions of Sunset Magazine, this recipe is perfect for either lunch or dinner any time of year.



Serves: 6

14 ounces coconut milk

1/2 tsp freshly grated lime peel

5 tbsp freshly squeezed lime juice

1 tbsp minced fresh ginger

1 tsp minced fresh garlic

1 1/2 pounds fresh halibut fillets

1 cup nonfat plain yogurt

1 tsp white sugar

1/8 tsp ground chili powder

Vegetable oil

6 crisp-fried corn tortillas*

1 cup fresh guacamole (see recipe below)

3 cups finely shredded fresh cabbage

1 cup fresh pico de gallo  (see recipe below)

1/4 cup loosely packed cilantro leaves


*Crisp-fried corn tortillas may be found in most well-stocked supermarkets. If not available in your area, soft corn tortillas may easily be crisp-fried at home:

Pour 1/2 inch vegetable oil in a 10- to 12-inch nonstick frying pan (with sides at least 2 inches tall) over medium-high heat. When surface appears rippled, gently lower a tortilla into oil and cook, turning once, until crisp, 1 to 2 minutes total. Transfer crisped tortillas to paper towels to drain.


1.  In a medium-sized mixing bowl, combine coconut milk, lime peel, 4 tablespoons lime juice, ginger and garlic. Stir well.

2.  Rinse halibut fillets and place in one layer in a shallow dish. Pour coconut milk-lime mixture over fillets, spread evenly, and cover with plastic wrap. Refrigerate for 1 hour.

3.  Meanwhile, in a small bowl combine yogurt, sugar, remaining 1 tablespoon lime juice and chili powder. Stir well and refrigerate until needed.

4.  Remove halibut fillets from refrigerator. Discard coconut milk-lime marinade. Heat vegetable oil in a large skillet over medium-high heat. When hot, add fillets and cook until surface is browned and fish is cooked through, about 2 minutes on each side. Remove from heat and flake fish using a fork.

5.  To assemble tostadas, place crisp-fried corn tortillas on a clean work surface. Spread an equal amount of fresh guacamole on each tortilla, then top with shredded cabbage, pico de gallo, flaked halibut, yogurt-lime sauce and cilantro leaves.



Makes: 1 cup

3 ripe avocadoes

1/4 cup sour cream

1/4 cup pico de gallo (see recipe below)

Squeeze of fresh lime juice


1.  Remove pit from each avocado and scoop out fleshy green interior. Transfer to a medium-sized mixing bowl and crush avocado with a fork until mostly smooth. Add sour cream, pico de gallo and lime juice and stir well to fully incorporate. Serve or use immediately. If it must be refrigerated, cover with plastic cling wrap pressed into the surface of the guacamole (contact with air spoils avocado-based foods rapidly) and consume within 12 hours.



Makes: 1 cup

3 ripe Roma tomatoes, water + most seeds removed, chopped

1 small white onion, finely chopped

1/4 cup fresh cilantro leaves, finely chopped



1.  Combine all ingredients in a mixing bowl and stir well to blend. Refrigerate for up to 3 days.


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