Taco Platter Recipe

Marinate fish

Pat sea bass fillets dry with paper towel. In a small bowl combine 1 tbs olive oil, 1 tbs lime juice, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/2 tsp kosher salt and 1/4 tsp black pepper. Brush or spoon the marinade over both sides of the fillets and let rest 10–15 minutes at room temperature.

Preheat grill or griddle

Heat a grill or heavy skillet/griddle over medium-high heat until hot. Lightly oil the grates or add 1 tsp vegetable oil to the skillet and spread.

Cook fish

Place sea bass on the hot surface. Cook 3–4 minutes per side depending on thickness, until fish is opaque and flakes easily with a fork and registers about 135–140°F (57–60°C). Remove from heat and let rest 2 minutes, then flake into large chunks appropriate for tacos.

Warm tortillas

While fish rests, warm the corn tortillas on the griddle for 15–30 seconds per side until pliable and lightly charred. Keep warm wrapped in a clean towel.

Assemble tacos

Place warmed tortillas on a plate. Add a small handful (about half the cooked fish total per tortilla) of flaked sea bass to each tortilla. Top with shredded cabbage, pineapple salsa (see below), a drizzle of special sauce, pickled red onions if using, and a squeeze of lime wedge.

In a medium bowl combine 1/2 cup finely diced pineapple, 1/4 cup diced red bell pepper, 2 tbs diced red onion, 1 tsp minced jalapeño (seeded for less heat), 2 tbs chopped cilantro, 1 tbs lime juice, 1/2 tsp honey, 1/4 tsp kosher salt and 1/8 tsp black pepper. Stir gently to combine. Taste and adjust salt or lime. Let sit 5–10 minutes for flavors to meld before serving.

Heat 1 tsp olive oil in a small saucepan over medium heat. Add 1/2 tsp minced garlic and cook 30 seconds until fragrant. Add 1/2 cup drained and rinsed black beans, 1/4 tsp ground cumin, 1/8 tsp smoked paprika, 1/2 tsp lime juice and 1/4 tsp salt. Stir and cook 3–4 minutes until heated through and slightly thickened. Mash about a quarter of the beans with the back of a spoon for a creamier texture. Stir in 1 tbs chopped cilantro if using and remove from heat.

Prepare fries according to chosen style: oven-bake frozen fries per package instructions (~15–20 minutes at 425°F/220°C) or toss fresh/sweet potato fries with 1 tbs oil, spread in a single layer and bake 20–25 minutes at 425°F/220°C turning once, until golden and crisp. For truffle fries after baking, lightly toss with 1/2 tsp truffle oil and a pinch of salt and pepper. Season fries with 1/4 tsp salt and 1/8 tsp black pepper to taste.

Mix 2 tbs Mexican crema or sour cream with 1 tsp hot sauce (optional) in a small bowl until smooth. Use as a drizzle for the tacos. Plate: place two assembled sea bass tacos on a platter with a portion of warm black beans and the chosen fries. Garnish with extra cilantro, lime wedges and pickled red onions as desired.