Enjoy smoked swordfish served with cooked zucchini and broccoli, complemented by a homemade EVOO oregano dressing, and served on toasted organic corn tortillas as tostadas, along with a fresh salad over seaweed.
1: Cook zucchini and broccoli until tender.
2: Prepare a dressing with EVOO and oregano.
3: Toast the organic corn tortillas to make tostadas.
4: Assemble by layering smoked swordfish over tostadas, adding zucchini and broccoli.
5: Serve with a fresh salad over seaweed.
