1 1/2 lb. Grouper, cut into 4 fillets
1 tsp. Creole seasoning blend
1/2 tsp. Kosher salt
8 small flour tortillas
12 ounces finely shredded cheese (Mexican blend)
6 cups spring mix of lettuce, washed, dried and torn
1/2 cup Citrus Vinaigrette *
1/2 cup cooked corn kernels
4 oz. sliced roasted peppers (red, yellow or poblano)
8 ounces Tomato Salsa *
1/4 cup Chimichurri Sauce *
1 ripe avocado, quartered and cut into fan
Lemon and Lime wedges, for garnish * Recipes below
Preheat oven to 375 degrees.

Season fish fillets on both sides with Creole seasoning and kosher
salt. Grill on each side until done, or until fish reaches 145
degrees. 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 and bake in preheated oven until lightly
browned, about 5 minutes. Evenly sprinkle cheese onto tortillas and
continue baking until cheese is completely melted.
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, place grilled fish on top of salad and drizzle with
chimichurri sauce. Top with avocado fan, and garnish plate with lemon
and lime wedges.

Grilled Fish Tostada Salad

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 together. Refrigerate. Makes 12 servings, 2 Tbsp.
each

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 = 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.
Makes 1 1/2 cups.

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

In a medium-sized bowl, mix together all ingredients. Season with
additional kosher salt to taste. Cover and refrigerate about 2 hours
or until chilled.