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Grilled Fish Tostadas with Pineapple-Jicama Salsa
- 1 1/2 cups diced peeled pineapple
- 1 cup diced peeled jicama
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup fresh lime juice
- 2 serrano chiles, seeded, chopped
- 1/4 cup olive oil
- 2 teaspoons chili powder
- 3 small zucchini (about 10 ounces), each cut lengthwise into 5 slices
- 1 pound halibut fillets
- 4 5-to-6-inch corn tortillas
Directions:View on Bon Appetit
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