Name: Veracruz Style Fish Tostadas
Ingredients: 4 tablespoons olive oil, divided; 2/3 cup onion, sliced in thin rounds; 1 large clove of garlic, finely chopped; 2/3 cup tomato, chopped; ½ teaspoon dried oregano, crushed; 1 bay leaf; 10 green olives, sliced; 1/2 green bell pepper, sliced in strips; 1 tablespoon capers; 12 ounces (about 2 filets) Australis Barramundi; salt and pepper to taste; 1 large lime, sliced; sprigs of cilantro for garnish; 6 (3-inch, street style size) tostadas

Ingredients

Scale

4 tablespoons olive oil, divided
2/3 cup onion, sliced in thin rounds
1 large clove of garlic, finely chopped
2/3 cup tomato, chopped
½ teaspoon dried oregano, crushed
1 bay leaf
10 green olives, sliced
1/2 green bell pepper, sliced in strips
1 tablespoon capers
12 ounces (about 2 filets) Australis Barramundi
salt and pepper to taste
1 large lime, sliced
sprigs of cilantro for garnish
6 (3-inch, street style size) tostadas

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Instructions

In a large skillet heat 2 tablespoons of oil over low to medium heat. Add onion and garlic and cook until onion is translucent. Do not burn.
Add chopped tomato, stir in oregano and bay leaf salt and pepper. Cook for 5 minutes and add olives, bell pepper and capers. Cook for 5 minutes more. Remove from heat. Remove bay leaf.
In a separate skillet, heat the other 2 tablespoons of olive oil. Carefully place Australis Barramundi fish fillets in center of pan and cook for 5 minutes or until fillets begin to brown. Turn only once and fry for 5 minutes more.
Add tomato mixture over fillets and cook for 2 minutes. Remove from heat.
To serve, carefully cut each fillet in three pieces and place each piece on a tostada and top with tomato mixture. Garnish with cilantro springs and a squeeze of lime juice.