Perch Tostadas with Blended Mango Salsa

Ingredients (Serves 2):

For the Salsa:

1 cup diced Roma tomatoes

¾ cup diced mango

¼ cup diced onion

¼ cup chopped fresh cilantro

1 clove garlic, minced

1 tablespoon fresh lime juice

¼ teaspoon salt

¼ teaspoon black pepper

Jalapeños (to taste)

For the Perch:

10 small/medium perch fillets

Avocado oil (for frying)

Garlic pepper seasoning (to taste)

For Assembly:

2 Tostada shells

Shredded lettuce (optional)

Sour cream or crema (optional)

Avocado slices (optional)

Lime wedges for garnish

Instructions:

1. Make the Mango Salsa:

Add the tomatoes, mango, onion, cilantro, garlic, lime juice, salt, black pepper, and jalapeños to a blender or food processor.

Blend until smooth but slightly chunky, depending on your preference.

Taste and adjust seasoning as needed. Chill until ready to serve.

2. Prepare the Perch:

Rinse perch fillets and pat them dry with paper towels.

Heat a skillet over medium heat and add enough avocado oil to lightly coat the pan.

Season perch fillets with garlic pepper seasoning.

Pan-fry the fillets for 1-3 minutes per side, or until golden and cooked through. Remove from heat and keep warm.

3. Assemble the Tostadas:

Place tostada shells on a plate.

Optional: Spread a thin layer of sour cream or on each tostada.

Add shredded lettuce for crunch, if desired.

Top each tostada with pan-fried perch fillets.

Add avocado slices on the top of the perch

Spoon or drizzle the blended mango salsa over the fish

Top off with a line of sour cream (if desired)

4. Serve:

Garnish with lime wedges or extra cilantro if desired.

Serve immediately and enjoy the perfect balance of crispy, savory, and sweet flavors!