Grilled Fish Tostadas

Cook up a flavor fiesta for the family or your game-watching guests with all the benefits of seafood. The whole family will love adding their favorite toppings to these crunchy tostadas featuring fish fillets.


  • 1 teaspoon whole fennel
  • 1 teaspoon whole cumin seed
  • 1 teaspoon whole coriander seed
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • ½ teaspoon chili flakes
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 1 package Sea Best Grouper, thawed
  • Tostada shells

Items for tostada bar:

  • Shredded Napa cabbage
  • Sliced avocado
  • Lime wedges
  • Crumbled queso fresco
  • Salsa
  • Sour cream or Mexican crema
  • Bean puree (see recipe)


  1. Place all seasonings into a small spice grinder or coffee grinder and grind until fine. 
  2. Liberally coat fish fillets with seasoning mixture 30 minutes before cooking. 
  3. Heat grill or grill pan; cook fillets 3-4 minutes on each side or until fish flakes with a fork. Serve fish in any number of ways: flaked, cut into strips or as a fillet.
  4. Include fish in a tostada bar with shells and toppings.

Optional Bean Puree Recipe


  • 1 package dried beans or black-eyed peas
  • 1 yellow onion, cut into eighths
  • 1 dry ancho chile pepper, seeds and stem removed
  • 4 cloves garlic, peeled
  • 1 ½ teaspoon salt
  • ½ stick butter
  • Black pepper


  1. Cook beans/peas, onion, pepper and garlic over medium-low heat, covered and stirring occasionally, until beans/peas are tender. 
  2. Stir in salt; turn off heat and let sit for about 15 minutes. 
  3. Take half of the bean/pea mixture out of the pot for pureeing; leave the other half for another use.
  4. Drain any excess liquid from the bean/pea mixture and puree with butter and pepper until smooth; adjust seasoning as necessary.

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Fun Fish Facts

Research suggests there is a positive link between eating seafood and cognitive development in children.