For the Fish which are this winters Blackfish I had frozen. Fresh ground in my mortar Coriander, ground Cumin, Szedged Hot Paprika and chopped Cilantro
For the topping in the Molcajete, Chili Di Arbol's fresh, Cilantro, Scallion, Avocado, fresh lime juice, four cloves of garlic and some Kosher to taste
Avocado Cilantro and Salt added along with half a diced tomato
Fish on the Genny
Tostadas smeared with a little Black Bean and Garlic Sauce and toasted on the Genny for a couple of minutes
Fish diced up and on the plate, good spicy stuff