Florida Mahi-Mahi Tostada

4 (6-ounce) fillets from Florida Mahi-Mahi

½ cup fresh coriander, finely chopped (split)

2 tablespoons hot pepper sauce

1 tablespoon fresh lime juice

4 tablespoons vegetable oil (split)

4 corn tortillas

2 cups grated lettuce

Fresh salsa, as needed

Sea salt and fresh ground pepper, to taste

Mix 1/2 of the coriander, pepper sauce, 2 tablespoons of oil, lime juice and salt and pepper in a large bowl. Add the fillets to the marinade. Cover and refrigerate for 1 hour. Remove the fillets from the marinade. Preheat the grill to a medium heat. Grill fillets 4 to 5 minutes per side until the center of the fish is done. Transfer the fillets to a plate and leave to warm. Put 2 tablespoons of oil in a large heavy saucepan over medium heat. Add the tortillas, one at a time, lightly pressing down into the pan with pliers. Cook for 1 minute until browned on one side; turn and cook for 1 minute longer until browned and fresh. Drain on paper towels. Place the fillet on grated lettuce in the center of the tortilla; top with fresh salsa and remaining coriander.