This Veracruz Style Fish Tostadas recipe and post is sponsored by Australis Barramundi. All opinions are my own. Thank you for supporting the brands that make this blog possible.
These last few days have been hectic. We are in the middle of moving to a new home and packing has taken over our lives. Because we are limited on time, ingredients and space at the moment, I decided to make Veracruz style fish tostadas with Australis Barramundi.
Barramundi is new to our menu. It’s becoming a favorite because it’s not only delicious and easy to cook but I’ve recently found out that it’s a great way to get the protein one needs on a weekly basis. The U.S. Dietary guidelines recommend two servings of fish per week and making quick meals, appetizers and snacks with Australis Barramundi gives me peace of mind when it comes to feeding my family nutritious food.
Australis Barramundi is not a fishy-fish. Its high quality and nutritional value come from the careful harvest, hand-cut and flash freezing performed the same day. Locking in all the benefits until it’s ready to use. Plus, it is conveniently packaged in vacuum sealed single portions to avoid any waste. That’s great news for when I want to fix myself lunch for one.
Because Australis Barramundi is frozen, it’s a sustainable, responsibly ocean-raised fish available any time of the year. Since introduced to the U.S. and founded in 2004 Australis Barramundi has been heralded as the “perfect fish for changing the world,” and has been recognized by Monterey Bay Aquarium SeafoodWatch® as “Best Choice.”
Nothing can stop me now from keeping this on our menu. Between $7.99-$10.99/pound, I can easily feed my family a complete, pure, rich in omega-3’s meal. There are no traceable levels of mercury, PCB’s or other contaminants. I can’t ask for anything more.
Veracruz style fish is one of my favorite ways to enjoy white mild fish. I found it the perfect opportunity to prepare it with Australis Barramundi and the staple vegetables I have in my refrigerator. This fresh, summer-perfect appetizer is ready in minutes. If tostadas are not available, bake your own corn tortillas or fry them up a bit to make them crispy. Turning this dish into a taco meal works as well.
- 4 tablespoons olive oil, divided
- 2/3 cup onion, sliced in thin rounds
- 1 large clove of garlic, finely chopped
- 2/3 cup tomato, chopped
- ½ teaspoon dried oregano, crushed
- 1 bay leaf
- 10 green olives, sliced
- 1/2 green bell pepper, sliced in strips
- 1 tablespoon capers
- 12 ounces (about 2 filets) Australis Barramundi
- salt and pepper to taste
- 1 large lime, sliced
- sprigs of cilantro for garnish
- 6 (3-inch, street style size) tostadas
- In a large skillet heat 2 tablespoons of oil over low to medium heat. Add onion and garlic and cook until onion is translucent. Do not burn.
- Add chopped tomato, stir in oregano and bay leaf salt and pepper. Cook for 5 minutes and add olives, bell pepper and capers. Cook for 5 minutes more. Remove from heat. Remove bay leaf.
- In a separate skillet, heat the other 2 tablespoons of olive oil. Carefully place Australis Barramundi fish fillets in center of pan and cook for 5 minutes or until fillets begin to brown. Turn only once and fry for 5 minutes more.
- Add tomato mixture over fillets and cook for 2 minutes. Remove from heat.
- To serve, carefully cut each fillet in three pieces and place each piece on a tostada and top with tomato mixture. Garnish with cilantro springs and a squeeze of lime juice.
This is a sponsored post written by me on behalf of Australis Barramundi.