I want Mexican food for dinner all year round, but especially during the warm weather months. To my mind, September still qualifies. This simple menu features a zesty tostada as a first course, a rather garlicky fish main course and a satisfying caramel flan for dessert.
Recipe: Sea Bass With Garlic Chips and Salsa Macha
Tostadas, crisp tortillas topped with any number of ingredients, are an ideal start for this dinner, since they’re delightfully versatile. They can be dainty, made with small tortillas and just a spoonful of brightly spiced ceviche, or hefty, like an overstuffed sandwich. The choice of toppings is limitless.
For these, I wanted a smear of black beans topped with firm, diced avocado dressed with lime juice and salt. I often cheat here and use canned plain refried beans, seasoned at home with cumin, garlic and a bit of lard. To finish, I added slivered radishes, crumbled queso fresco, a sprinkling of chopped cilantro and epazote, and some spicy jalapeño-onion pickles. Making the pickles is quick work, but you can do it a day or two, or a week, in advance. And if you’d rather forgo the pickling, just use very thinly sliced red onion tossed with finely chopped jalapeño.
Recipe: Avocado-Black Bean Tostadas
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