Our Dallas Mavericks Sea Bass Tostada is, naturally, Tex-Mex inspired and elevated to appeal to a wide audience. A fresh take on a local classic, we wanted to incorporate an elite protein, such as sea bass, for a lean, clean, fulfilling meal that is nutrient-dense and enjoyable for the whole family.

Ingredients

Directions

SEABASS

1.  In a large nonstick skillet, add 2 to 3 tablespoons of vegetable oil and heat over medium flame
2. Once pan is hot, take seasoned medallions, a Seabass and gently place them in the pan
3. When Seabass starts to get golden (after one to two minutes) start to move pan side to side to loosen the Seabass from the bottom of the pan
4. Gently turn Seabass and Cook on the other side for one to two minutes
5. Remove from pan and place on a cooking rack for a residual oil to drain

AVOCADO CREMA

1. Layering is KEY!
2. Add all ingredients to a high power blender in order. This will aid in a smooth blend. If it doesn’t blend smooth, slowly drizzle up to a tbsp more avocado oil. Yield- 1 pint

MANGO CHUNEY

1. Over low/medium heat add all ingredients to a sauce pot.
2. Bring to a boil then lower to a simmer.

TOSTADA

1. Heat 2 cups of oil in a nonstick pan over medium flame
2. Once oil is hot and beginning to ripple, add your soft corn tortilla, and let fry using a spatula to keep it flat.
3. Tortilla should begin to crisp after 2 to 3 minutes turn repeat the same steps on the other side
4. Remove from heat and place on a rack or a paper towel for residual oil to drain

TOSTADA ASSEMBLY

1. Put a tablespoon size dollop of avocado crema on your tostada (use the backside of the spoon to spread the Crema around place)
2. Place two to three  pieces of seabass on top of the avocado crema
3. Add a teaspoon of mango chutney
4. Garnish with scallion and serve