Grilling and summer is a combination that brings me so much happiness! With the warm weather, I look for any excuse to hang out on the back deck and preparing food is always my favourite. Bright fresh flavours work really well in summer and I decided to go Mexican with this recipe. Mexican cuisine offers so much in way of options and versatility with the ability to really get creative with what is both being cooked and how it is plated. Tostadas are fun to prepare and look visually great on a plate. While tostadas are usually served with refried beans, beef, pork or chicken, I decided to use fish. These grilled catfish tostadas are topped with a corn and black bean fresh salsa. The result is totally delicious!!
I am a huge fan of Mexican food. The freshness of the ingredients and the bold flavours are just awesome. While fish may not be as common as chicken or beef in Mexican food, it does work really well and fish tacos or tostadas are totally amazing. Catfish is one of my favourite types of fish, and it is a perfect fish to grill.
I like to season the fish prior to going on the grill. Make sure to season both sides of the fish liberally.
I use grill stones almost anytime I grill fish. The stones give an even heat, that prevents burning or scorching. On top of that, fish can be flakey and fall between the grates. A grill stone keeps the fish intact and makes sure you do not lose any of it.
Brush the grill stones with some oil before placing the fish on them. The oil seasons the stone and prevents the fish from sticking. It works so well that I was able to slide the fish all around and it did not come close to sticking to the stone.
You can hear the fish sizzling on the stone as is creates a nice crispy sear on the bottom layer of the filet. The rest of the fish comes out tender and flakey. This method of cooking fish is actually one of my favourites.
The fish is done when it reaches an internal temperature of 145F/63C.
Grilled Catfish Corn and Black Bean Tostadas
- 4 fresh catfish fillets
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1 can black beans , drained
- 1 can corn , drained
- 1 sweet red pepper , cored and diced
- 5 green onions , thinly sliced
- 2 limes , juiced
- 1/4 cup fresh cilantro , minced
- 1/2 cup feta cheese , crumbled
- 12 tostada shells
- In a small bowl, mix together the paprika, garlic powder, salt, oregano, thyme, black pepper and cayenne pepper. Rub the seasoning all over the catfish.
- Heat grill to medium high heat. If using grill stones, place them on the grill grates and brush with oil.
- In a medium size bowl, mix together the black beans, corn, red pepper, green onions, lime juice and cilantro. Keep in the fridge for later.
- Place the fish on the grill stones or grill grate. Close lid.
- Cook until the fish reaches an internal temperature of 145F/63C. Remove from the grill.
- Assemble the tostadas by crumbling some of the fish and spread on a tostada shell. Spoon some of the black bean and corn mixture on top of the crumbled fish. Sprinkle some feta cheese on top. Do this with the remaining tostada shells.
Post sponsored by TUMS. All opinions are my own