BBQ Alaska Cod ‘Tostada’ with Pickled Red Onion, Blackened Tomato Salsa and Avocado Creme by Rachel Green

Prep Time: 
20 min
Cook Time: 
20 min


• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 large pinch salt
• 100ml olive oil
• juice of 2 limes
• 2 cloves garlic, crushed
• 4 x 150g cod loin pieces
• 4 x corn tortillas
• sunflower oil, for frying

For the blackened tomato salsa:
• 5 ripe vine tomatoes
• 2 cloves garlic, crushed
• 1 handful of coriander leaves, chopped
• 1 jalapeno, seeded and sliced
• 2 limes, juiced
• 2 tbsp extra virgin olive oil
• 1 small red onion, chopped

For the avocado creme:
• 2 very ripe avocados
• juice of 2 limes
• 150ml pot of sour cream
• 1 garlic clove, crushed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• sea salt and freshly ground black pepper to taste

For the pickled red onion:
• 150ml cider vinegar
• 2 tbsp golden caster sugar
• 1 tbsp sea salt flakes
• 3 black peppercorns
• 3 coriander seeds
• 2 small red onions, sliced


1. For the blackened tomato salsa, heat a heavy bottomed sauté pan and char the tomatoes until blackened and the skin starts to pull away from the flesh of the tomatoes. Remove from the heat, cut into small chunks, including any charred bits of skin then sit in a sieve to drain. Combine the remaining ingredients in a mixing bowl and stir in the drained tomatoes.
2. For the avocado crema, combine the avocado flesh with all the other ingredients and blitz in a food processor. Alternatively, you could use ready-made guacamole and add some sour cream to it.
3. To pickle the onions, put all the ingredients apart from the onions into a saucepan and bring to simmering point. Simmer for 1 minute until the sugar and salt have dissolved add the red onions remove from the heat. Allow cooling. Pack the onion slices into a sterilised jar, pour over the warm vinegar mixture and seal. Cool then chill and allow to pickle for 4 hours.
4. To prepare the tostadas, heat the oil in a large frying pan over medium high heat. Shallow fry the tostadas in batches for approximately 1 minute on each side, or until crisp and golden. Transfer to a paper towel to drain and season lightly with salt.
5. For the fish, combine the spices and salt in a small bowl then season the fish liberally on both sides. Combine the oil and lime juice and dip the cod pieces into the oil and lime mixture and grill on a plank or the griddle part of the BBQ and cook for 2 to 3 minutes each side, or until the fish is just cooked.
6. To assemble, spread the tostada with some of the blackened tomato salsa, the pieces of fish, drizzle with the avocado crema, some pickled red onion and a small handful of rocket.