Striped Sea Bass Recipe

Prep the fish

Rinse the sea bass fillets and pat dry with paper towels. Check for and remove any pin bones with tweezers. Leave the skin on to help hold the fillets during cooking.

Make the marinade

In a shallow dish combine 3 tbsp lime juice, 2 tbsp olive oil, minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp sea salt and 1/2 tsp black pepper. Whisk until well blended.

Marinate

Place the fillets skin-side down in the dish and spoon the marinade over the top, coating evenly. Cover and refrigerate for 20–30 minutes (no more than 45 minutes) to allow flavor to penetrate without 'cooking' the fish.

While the fish marinates, combine 2 cups diced tomatoes, 1/4 cup finely diced white onion, 1/4 cup chopped cilantro and the minced jalapeño in a bowl. Add 2 tbsp fresh lime juice, 1 tsp olive oil, 1/2 tsp sea salt and 1/4 tsp black pepper. Taste and adjust seasoning. Chill in the refrigerator for at least 10 minutes to marry the flavors.

Heat and sear

Heat a large nonstick or cast-iron skillet over medium-high heat until hot (about 3–4 minutes). Add 1 tbsp olive oil and swirl to coat. Remove the fillets from the marinade, letting excess drip off, and place skin-side down in the pan. Press gently with a spatula for 10–15 seconds to keep the skin flat. Sear without moving for 3–4 minutes until skin is crisp and the fish is opaque about two-thirds of the way up the side.

Finish cooking

Turn the fillets carefully and cook on the flesh side for 1–2 minutes more (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 125–130°F (52–54°C) for moist, slightly rare center or 140°F (60°C) if you prefer fully cooked. Transfer to a plate and let rest for 2 minutes.

Warm tortillas / bread

While the fish rests, warm corn tortillas in a dry skillet for 20–30 seconds per side or wrap in foil and heat in a 350°F / 175°C oven for 5–7 minutes. If using bolillos, warm and split.

Assemble

Flake each fillet into 2–3 large pieces with a fork, keeping some skin attached if desired. Spread a spoonful of crema on each warmed tortilla or bread, add a handful (about 1/3 cup) of shredded cabbage, top with a portion of flaked sea bass, and spoon 2–3 tbsp of Baja-style salsa over the fish. Garnish with extra cilantro leaves and a lime wedge. Add hot sauce to taste if using.