Achiote-roasted Halibut Tostada, Avocado Crema, Roasted Pineapple

Ingredients: 

For the Avocado Crema

¼ cup Greek yoghurt

1 ripe avocado

1 lime, juice only

⅓ cup lightly packed cilantro leaves

salt to taste

For the Halibut

2 tbsp achiote paste*

½ lime, juice only 

1 tbsp orange juice

½ tbsp vegetable oil

½ tsp freshly ground black pepper

¼ tsp dried oregano 

pinch ground allspice

½ tsp salt

4 x 2 to 3 oz halibut filets

1 x ½ -in thick pineapple ring, cut into 4 wedges

pinch brown sugar

pinch chili powder

To Assemble

4 corn tostadas shells

1 cup finely shredded cabbage or iceberg lettuce

A few sprigs cilantro, for garish

lime wedges to serve 

Make the Avocado Crema:
Using a food processor or hand blender, combine yogurt, avocado, lime juice and cilantro. Purée until smooth, season to taste then wrap tightly and refrigerate until ready to use. The crema will keep refrigerated for up to 3 days.

Prepare the Halibut:
Crumble achiote* into a mixing bowl and add lime juice, orange juice, oil, spices and salt. Whisk until smooth. Place halibut in a shallow dish or ziplock bag, pour over the marinade and gently massage until well coated. Cover and refrigerate for 1 to 4 hours.

Cook the Halibut:

Preheat the oven to 425°F and set the rack to the middle position. Line a baking sheet with aluminum foil and lightly grease with cooking oil. Don’t use parchment paper as it will burn at high temperatures

Remove halibut from the refrigerator and wipe off excess marinade. Transfer to the lined baking sheet and top each piece with a pineapple wedge. Sprinkle each with a pinch of brown sugar and chili powder. Set the oven to broil and place the tray on the middle rack. Cook for 8 to 10 minutes or until pineapple is roasted around the edges and halibut reaches an internal temperature of 135°F.

Assemble the Tostadas:
Spread a thin layer of avocado crema on each tostada shell followed by the halibut and pineapple. Top with a bit of shredded cabbage and garnish with a sprig of cilantro and lime wedges.

*when working with achiote it’s best to wear gloves and take caution, as it can easily stain fingertips and clothing.