Ingredients
Chipotle Salt
Makes a scant 1/2 cup
Mix all ingredients. Store tightly covered. Remix before using as ingredients settle out on standing.
Pineapple Bacon Jam
Makes about 2 cups
Pineapple Cha Cha Sangria
Makes 4 – 6 servings
Directions
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Pat fish dry and season on each side with chipotle salt. Heat a non-stick pan over medium-high heat with a little vegetable oil. Sear the fish for about 1 1/2 minutes on each side or until just cooked through.
Meanwhile, divide black beans between tortillas. Top each with a little cabbage mixture then fish. Dollop each tostada with pineapple bacon jam. Garnish with cilantro and a sprinkling of cotija cheese. Squeeze a little fresh lime juice over the top if desired.
Pineapple Bacon Jam
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Pulse onion and pineapple in a food processor until chopped into 1/4-inch pieces. Transfer to a bowl and mix in hot sauce and vinegar.
Heat a large non-stick sauté pan over medium-high to high heat. Cook bacon until crispy and then remove with a slotted spoon to a bowl. Add pineapple mixture to the hot bacon fat, and cook for about 10 to 15 minutes, stirring often, until liquid is reduced and jam has begun to thicken. Continue to cook, stirring, until pan is slightly dry and mixture begins to caramelize. Increase heat to high if necessary to increase caramelization.
Remove from heat and stir in reserved bacon. Cool. Hold refrigerated for service.
Pineapple Cha Cha Sangria
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Garnish: 1 thinly sliced lime, and pineapple leaves
In a stainless steel or other nonreactive pitcher, combine wine, liqueur, brandy, and honey, stirring until honey is dissolved. Stir in pineapple. Let flavors infuse for at least 12 hours, refrigerated, before serving.
Serve over ice, including bits of fruit from the sangria. Garnish with lime slices and pineapple leaves.
Ingredient availability varies by location*
