BAKED ALASKA COD TOSTADAS

Prep Time: 10 minutes Cook Time: 13 minutes Servings: 8

Recipe by Kim Troughton: Second Prize Winner in the Frozen to Fabulous Recipe Contest!

8 oz. regular or light cream cheese, softened
1/2 cup mayonnaise
3/4 cup chopped fresh cilantro, divided
1/3 cup fresh lime juice, divided
1-1/2 pounds Alaska Cod fillets, fresh, thawed or frozen
1/4 cup olive oil
Salt and pepper, to taste
8 flat tostada shells (6 to 7 inches each)
3/4 cup (3 oz.) shredded Mexican cheese blend
Prepared salsa, as needed
1 large avocado, peeled and sliced

Mix together cream cheese, mayonnaise, 1/2 cup chopped cilantro and 3 tablespoons lime juice in small bowl; set aside.

Heat oven to 425ºF. Combine olive oil, remaining lime juice and cilantro, salt and pepper to taste; mix well.

Rinse any ice glaze from frozen Alaska Cod under cold water, pat dry with paper towel. Place fillets on a spray-coated baking sheet; bake for 5 minutes. Remove from oven. Baste cod fillets with olive oil mixture. Bake an additional 7 to 8 minutes for frozen cod or 3 to 5 minutes for fresh/thawed fish, adjusting cook time for smaller fillets. Bake just until fish is opaque throughout.

Spread cream cheese mixture evenly on tostada shells. Divide shredded cheese on top of cream cheese. Place tostadas on baking sheet and bake just until cheese melts, about 2 minutes. Flake cod with fork; divide among tostadas. Top with prepared salsa and fresh avocado slices.

Nutrients per serving (with light cream cheese): 422 calories, 32g total fat, 9g saturated fat, 69% calories from fat, 60mg cholesterol, 21g protein, 11g carbohydrate, 2g fiber, 391mg sodium, 113mg calcium and .4g omega-3 fatty acids.