Grilled Catfish Corn and Black Bean Tostadas
Tostadas are a great Mexican meal and these are packed with grilled fish, beans, corn, feta cheese and more! These are perfect for a weeknight meal and also great for entertaining!
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 fish 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.
Ingredient Notes
- Corn tostadas – these are like a hard corn taco shell, except for the fact that a tostada is flat.
- Catfish – fresh catfish fillets are amazing for these tostadas. Tilapia is also a great choice as well.
- Black beans – a can of drained beans
- Corn – both a drained can of corn or thawed frozen corn will work very well for these tostadas
- Red pepper – any sweet pepper will work. You could also use jalapeño peppers if you want something a little spicy.
- Green onions
- Fresh cilantro
- Feta cheese – this cheese works great for these tostadas. You could also use Mexican cotija cheese, grated Monterey jack or even cheddar cheese.
- Lime juice
- Spices – the seasoning for the fish includes paprika, oregano, thyme, garlic powder, cayenne, black pepper and salt.
I like to season the fish prior to going on the grill. Mix all the spices together in in a separate bowl. Rub with catfish with the spice mixture and make sure to season both sides liberally and work into the crevices of the fish.
Cooking Fish On A Grilling Stone
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. This will be perfect for making the grilled fish tostadas!
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.
Keep the lid closed – make sure to close the lid on the grill and leave it closed the majority of the time that the fish is on the grilling stone. This allows the fish to cook more evenly and since the fish is not flipped during grilling, it will cook the top part of the fish as well.
How Long To Grill Catfish?
As the catfish cooks, the bottom will brown and crisp up on the stone, while the top stays soft and flaky. Both parts of the fish taste amazing. I especially love the crisp parts – so good!! The fish is done when it reaches an internal temperature of 145F/63C.
How To Assemble A Tostada
While the fish is cooking on the grill, you can make the corn and black bean salsa. In a separate bowl, add the black beans, corn, diced red peppers, sliced green onions, fresh minced cilantro and lime juice.
Once the fish is finished on the grill, it is time to assemble the tostada. Crumble some of the fish and place some of the chunks on the tostada. Spoon a bunch of the corn and black bean salsa on top of the fish and sprinkle some of the crumbled feta on top. If desired, you could drizzle some of this Chipotle Lime Cream Sauce on top!
More Great Mexican Recipes
If you like this grilled fish taco, then check out these other great recipes!
- Grilled Shrimp Tacos with Mango and Cilantro Salad
- Ground Chicken and Black Bean Tostada
- Skillet Chicken Fajitas
- Chicken and Cilantro Quesadilla
- Taco Salad
Grilled Catfish Corn and Black Bean Tostadas
Ingredients
- 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
Instructions
- 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.
Nutrition
Per serving:
