Tostada with Red Snapper, broccoli and mango

As delicious as its colours!


For one filet of Red Snapper (or any other white fish):
1- In a deep pan, bring some water to boil with a little bit of turmeric. Place the fish filet and let it cook for about 10 to 15 minutes (not too much or it will harden).
2- In the meantime, mix in a bowl: some fresh ginger root grated, the juice of one lime, olive oil, Balsamic vinegar, fresh basil leaves, fresh mango (non fibrous) and organic baby broccoli.
3- When the fish is cooked, cut in small cubes and mix it with the mango and broccoli mixture.

Serve on a corn tostada, preferably oven baked, and garnish with some Chile Chipotle.   


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