Branzino 1 lb branzino fillets 1/4 cup olive oil 2 tablespoons lemon juice 1 1/2 teaspoons kosher salt 2 teaspoons cracked black pepper 1 tablespoon minced garlic 4 crisp corn tostadas
Mango-Serrano Salsa 1 1/2 cups ripe mango, small diced 1/3 cup finely diced red onion 1 tablespoon minced serrano chile 2 tablespoons fresh lime juice 1/2 cup chopped cilantro 1 1/2 teaspoons kosher salt
Chipotle Crema 3/4 cup sour cream 2 tablespoons chipotle peppers in adobo, finely chopped or blended 1 tablespoon fresh lime juice 1 teaspoon kosher salt
Instructions 1. Preheat oven to 400°F. Coat fish evenly with olive oil, lemon juice, garlic, salt, and pepper. Roast 8–10 minutes until opaque and flakes easily. Rest and break into large flakes. 2. In a bowl, toss all the ingredients for the Mango - Serrano Salsa together. Chill 10 minutes. 3. In a separate bowl, whisk all the ingredients for the Chipotle Crema together until smooth. Transfer to a squeeze bottle, set aside. 4. Spread thin layer of Chipotle Crema on Tostada. Add flaked roasted Branzino. Spoon over Mango- Serrano Salsa. Finish with an extra drizzle of Chipotle crema and Cilantro.
