Speckled trout tostadas with grapefruit-serrano relish

Name: Speckled trout tostadas with grapefruit-serrano relish
Prep time: 15 min
Cook time: 6 min
Yield: 4 (two tostadas each)
Cuisine: American
Ingredients: 1¼ lb skinless speckled trout fillets; 8 crisp corn tostada shells; ⅓ cup Mexican crema or sour cream; Sliced radishes, to serve; 1 tsp kosher salt; ½ tsp chili powder; ½ tsp ground cumin; ¼ tsp garlic powder; 1½ tbsp olive oil; ½ cup Ruby Red grapefruit segments, chopped; ⅓ cup diced avocado; ¼ cup finely diced red onion; 1 serrano or jalapeño pepper, seeded and minced; 2 tbsp chopped cilantro; Juice of 1 lime; A pinch of salt

Seared speckled trout flakes into soft pieces that sit well on a crisp tostada. A little chili and cumin season it, and a thin layer of crema holds everything on the shell.

The relish is Ruby Red grapefruit, avocado, red onion and serrano with lime, bright and a little hot. Make it first and let it sit while the fish cooks.

About 20 min. Serves 4 (two tostadas each).

Ingredients

1¼ lb skinless speckled trout fillets
8 crisp corn tostada shells
⅓ cup Mexican crema or sour cream
Sliced radishes, to serve

Seasoning

1 tsp kosher salt
½ tsp chili powder
½ tsp ground cumin
¼ tsp garlic powder
1½ tbsp olive oil

Grapefruit and serrano relish

½ cup Ruby Red grapefruit segments, chopped
⅓ cup diced avocado
¼ cup finely diced red onion
1 serrano or jalapeño pepper, seeded and minced
2 tbsp chopped cilantro
Juice of 1 lime
A pinch of salt

Method

Gently fold the grapefruit, avocado, red onion, serrano, cilantro, lime juice and salt together in a bowl and let it sit while you cook the fish.
Season the fillets evenly with the salt, chili powder, cumin and garlic powder.
Heat the olive oil in a large skillet over medium-high. Sear the fillets 2½ to 3 minutes a side, until lightly browned and flaky, then break them into large, tender flakes.
Spread a thin layer of crema over each tostada, add warm flaked trout and spoon the relish generously on top. Garnish with radishes and serve right away.

Notes

Cook fish to 145°F in the thickest part, which is the FDA’s temperature for fish. Check with a thermometer.
Assemble at the table. Tostadas soften quickly once they are topped.
Speckled trout fillets are soft. Keep them cold from the water to the pan and handle them gently.
Speckled trout have size and bag limits. Check TPWD’s current rules before you keep fish.
TPWD lists consumption advisories for some Texas waters. If you caught the fish, check the advisories for that water before you cook it.

Sources: FDA: Selecting and Serving Fresh and Frozen Seafood Safely (content current as of Mar. 5, 2024), TPWD: Fish Consumption Bans and Advisories.

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