Fish Tostadas with Toasty Baja-Style Mojo de Ajo - Rick Bayless

Ingredients

• 1 head of garlic, broken apart into cloves but not peeled
• 1/3 cup olive oil
• 2 tablespoons capers
• 1/2 of an ancho chile, seeds removed, cut into small squares with scissors
• 1 teaspoon balsamic vinegar
• 2 avocados
• 2 tablespoons fresh lime juice
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon Mexican oregano
• Salt
• 1/2 pound very fresh boneless, skinless ocean fish fillets (I like yellowtail, halibut or tuna)
• 1/2 bunch swiss chard
• 4 limes, cut into wedges
• Coarse finishing salt (I like Maldon sea salt)
• 1 package of tostadas