- Preheat oven to 400 degrees Fahrenheit.
- Place a heavy bottomed skillet over medium heat. Add unpeeled garlic cloves to the hot pan.
- Roast about 15 minutes. You should be able to smash cloves between your fingers. Garlic will be sweet and mellow tasting. Cool garlic, Peel and chop.
- In a small saucepan, heat olive oil over medium heat. Add the capers and fry until starting to brown and crisp, 2-3 minutes. Add the ancho chile powder and 2/3 of the chopped garlic, cook until oil mixture is deeply aromatic and darker in color, another 2-3 minutes. Watch closely not to burn. Remove from heat, add balsamic vinegar and a pinch of salt. Allow to cool and set aside.
- Place ling cod on one side of an oiled sheet pan. Place kale on the other side of the oiled sheet pan. Lightly sprinkle fish and kale with kosher salt. Roast for 6-7 minutes depending on thickness of fish. Remove from oven. Fish should be firm to the touch but not hard and kale should be wilted and slightly crisp. Allow fish to rest and cool before assembling.
- Add the avocado into a large bowl. Add the lime juice, black pepper, remaining roasted garlic, cumin, red onion, oregano and sour cream or yogurt. Coarsely mash everything together. Taste and season with salt.
- Brush tostadas with oil and flash them in a 350 degree oven for a few minutes.
- Crumble fish into bite sized pieces.
How to assemble the tostadas:
- Spread a heaping tablespoon of guacamole on the tostada.
- Add some of the roasted kale.
- Add fish on top of kale.
- Spoon some of the garlic chile sauce over the fish. Make sure to stir first so you get all of the ingredients and some of the oil.
- Then finish with a pinch of the sea salt and a squeeze of lime.
- Serve immediately.
Beverage pairing suggestions: Dos equis or modelo negro, both chilled