Tostadas in no time: fish makes a quick and healthy cal-mex meal

Sunset, June, 2004 by Marcia Smart

Since I grew up in Southern California, Mexican flavors are my ultimate comfort food. Anything topped with salsa fits the bill, be it authentic Veracruz cuisine or newer American-style creations. For a simple, seasonal, and light rendition of familiar tostadas, try topping crispy corn tortillas with shredded cabbage, halibut, and spiced yogurt-lime sauce. The tart lime of the fish marinade and the dash of chili powder in the yogurt sauce pair well with almost any salsa--deciding which kind to buy will be the toughest part of the meal. Should it be mango or tomatillo? Pico de gallo or picante sauce? No matter where your tastes take you, serve the tostada with pinto beans and Mexican rice for a satisfying weeknight fiesta.

[ILLUSTRATION OMITTED]

Halibut Tostadas with Yogurt-Lime Sauce

PREP AND COOK TIME: About 45 minutes

MAKES: 6 servings

NOTES: Crisp-fried corn tortillas add crunch to this saladlike main dish, but tortillas warmed in the oven are a quick, low-fat substitute.

1 1/2 pounds halibut pieces
    5 tablespoons lime juice
1 1/2 teaspoons salt
  1/4 teaspoon pepper Vegetable oil
    6 corn tortillas (6 in.; see notes)
    1 cup nonfat plain yogurt
    1 teaspoon sugar
  1/8 teaspoon chili powder
    1 firm-ripe avocado (8 oz.)
    3 cups finely shredded cabbage
  1/4 cup lightly packed rinsed fresh cilantro leaves Fresh salsa

1. Rinse halibut and place on a plate. Pour 4 tablespoons lime juice over fish; sprinkle with 1 teaspoon salt and the pepper. Cover and chill for 20 minutes.

2. Meanwhile, pour 1/2 inch oil into a 10- to 12-inch nonstick frying pan with sides at least 2 inches tall over medium-high heat. When surface looks rippled, gently lower a tortilla into oil and cook, turning once, until crisp, 1 to 2 minutes total. Transfer to paper towels to drain briefly. Repeat to fry remaining tortillas. Discard oil and wipe pan clean.

3. In a small bowl, stir together yogurt, sugar, chili powder, and the remaining 1 tablespoon lime juice and 1/2 teaspoon salt.

4. Set pan over medium-high heat. When hot, add fish to pan along with lime juice, cover, and cook until opaque in the center (cut to test), 10 to 12 minutes. Break fish into flakes with a fork.

5. Pit, peel, and slice avocado. Place a fried tortilla on each plate and layer equally with shredded cabbage, flaked halibut with its juices, yogurt sauce, avocado slices, cilantro leaves, and fresh salsa.

Per serving: 321 cal., 39% (126 cal.) from fat; 28 g protein; 14 g fat (2 g sat.); 20 g carbo (2.8 g fiber); 724 mg sodium; 37 mg chol.

PHOTOGRAPH BY JAMES CARRIER