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.

Ingredients

• 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)

Directions

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

Ingredients

• 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

Directions

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.