Note for the optional Toasted Quinoa: Rinse 1/2 cup of quinoa under cold running water. Heat a medium skillet over medium heat. Add the damp quinoa to the pan and cook, stirring often for about 5 to 7 minutes or until the quinoa is dry, lightly brown and beginning to pop. Remove the pan from the heat and pour the quinoa onto a large plate to cool completely. Store in an airtight container in the refrigerator for up to 5 days.
- 2 avocados
- 1/2 teaspoon salt
- 1 teaspoon lime zest, from 1 large lime
- 4 teaspoons lime juice, from approximately 2 limes
- 2 pink grapefruit, segmented
- 1 serrano chile, sliced into thin rounds
- 1/4 cup chopped cilantro
- 1/2 teaspoon salt
- 1 small radicchio, sliced into thin ribbons
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon grapefruit zest, from 1/2 a grapefruit
- 1 pound striped sea bass, bones and skin removed, cut into 12 small fillets
- 2 tablespoons vegetable oil
- 1 cup tricolor quinoa
- 4 tostadas
- Hot sauce, optional
- Toasted quinoa, optional
For the Avocado Spread:
Use a knife to cut the avocados in half around the pit. Remove and discard the pit and scoop the flesh into a medium bowl. Add the salt, lime zest and lime juice to the bowl. Mash the avocado with the back of a fork until it is almost entirely smooth with a few small pieces left. Set aside.
For the Citrus Salsa:
In a medium bowl, add the grapefruit segments, sliced chile, cilantro and salt. Mix well to combine breaking apart the grapefruit segments with your hands as you go. Add the radicchio on top (do not combine yet) and set aside until ready to serve.
For the Fish:
In a small bowl, mix together the cumin, salt and grapefruit zest. Sprinkle the mixture evenly over the both sides of the pieces of fish. Heat a large skillet over medium high heat. Add the vegetable oil and heat an additional minute. Place the quinoa in a shallow, medium bowl. Working one piece at a time, dredge each fillet in the quinoa, coating well with the quinoa, and add to the hot pan. Do not crowd the pan. This may be done in two batches. Cook the fish for 2 minutes on the first side. Using a fish spatula, carefully flip each fillet and continue cooking for an additional minute or until the fish is opaque and cooked all the way through. Remove the fish and place it on a paper towel-lined plate and continue with the remaining fish if needed.
Divide the Avocado Spread evenly over the 4 tostadas and spread almost all the way to the edges. For each tostada, place three pieces of fish on top of the avocado spread. Mix the radicchio into the salsa and spoon a good amount of salsa on top of the fish. Serve dashed with hot sauce and sprinkled toasted quinoa, if desired.