Our Dallas Mavericks Sea Bass Tostada is, naturally, Tex-Mex inspired and elevated to appeal to a wide audience. A fresh take on a local classic, we wanted to incorporate an elite protein, such as sea bass, for a lean, clean, fulfilling meal that is nutrient-dense and enjoyable for the whole family.
Ingredients
| SEA BASS |
| 1 lb. Chilean sea bass (skinned, de-boned, cut into medallions) |
| 2 tbsp. adobo seasoning |
| 2 tbsp. avocado oil |
| AVOCADO CREMA |
| 4 oz. spinach |
| 1 avocado |
| ¼ cup garlic confit |
| ¼ cup avocado oil |
| 2 tbsp. agave |
| ¼ cup rough chopped cilantro |
| 2 tsp. kosher salt |
| 1 tsp. aleppo flakes (can sub for red pepper flakes) |
| MANGO CHUTNEY |
| 8 oz. fresh or frozen mangos |
| ¼ cup sweet chili sauce (avoid high fructose corn syrup) |
| 1 tbsp. kosher or Himalayan salt |
| 1 tbsp. lime juice |
| ¼ red onion |
| 1 cup water |
Directions
SEABASS
- In a large nonstick skillet, add 2 to 3 tablespoons of vegetable oil and heat over medium flame
- Once pan is hot, take seasoned medallions, a Seabass and gently place them in the pan
- When Seabass starts to get golden (after one to two minutes) start to move pan side to side to loosen the Seabass from the bottom of the pan
- Gently turn Seabass and Cook on the other side for one to two minutes
- Remove from pan and place on a cooking rack for a residual oil to drain
AVOCADO CREMA
- Layering is KEY!
- Add all ingredients to a high power blender in order. This will aid in a smooth blend. If it doesn’t blend smooth, slowly drizzle up to a tbsp more avocado oil. Yield- 1 pint
MANGO CHUNEY
- Over low/medium heat add all ingredients to a sauce pot.
- Bring to a boil then lower to a simmer.
TOSTADA
- Heat 2 cups of oil in a nonstick pan over medium flame
- Once oil is hot and beginning to ripple, add your soft corn tortilla, and let fry using a spatula to keep it flat.
- Tortilla should begin to crisp after 2 to 3 minutes turn repeat the same steps on the other side
- Remove from heat and place on a rack or a paper towel for residual oil to drain
TOSTADA ASSEMBLY
- Put a tablespoon size dollop of avocado crema on your tostada (use the backside of the spoon to spread the Crema around place)
- Place two to three pieces of seabass on top of the avocado crema
- Add a teaspoon of mango chutney
- Garnish with scallion and serve
