HEARTFOODIE BLOG: HEART HEALTHY DINNER RECIPES
chili sea bass tacos w/ roasted corn and tomato salad
Ingredients:
400 g Sea Bass fillet (or a healthy,
white firm fish)
2 tbsp olive oil
1 tsp minced garlic
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp ancho chili powder
1/2 tsp dried oregano
1-2 corn off the cob
1 chopped tomato
1 chopped avocado
1/4 chopped red onion
1/2 cup roughly chopped cilantro
2 tbsp olive oil
2 tbsp lime juice
salt and pepper to taste
4-5 corn tortillas
8 Steps/Instructions:
Step 1: Combine spices, garlic and oil in a glass bowl and mix.
Step 2: Stare at the expensive fish, one last time, divide into portions and coat evenly in spice mix. Lay flesh side down, cover and let marinade in the fridge for 20 minutes.
Step 3: Roast corn on the barbeque (alternatively, you can use frozen or canned corn). Throw in the fridge to cool.
Step 4: In a glass bowl, whisk olive oil, lime, salt and pepper together. Add corn, tomato, avocado, red onion, and cilantro to dressing. Fold ingredients together, cover and let marinade in the fridge until fish is cooked.
Step 5: Preheat your barbeque to 400 F (medium-high heat).
Step 6: Place fish on heated grill. Grill for 4-5 minutes each side. Fish should flake apart with a fork. Only flip once or you will end up with fish bits ever where.
Step 7: In the last minute. Add tortillas to toast, flipping half way through.
Step 8: Remove from grill. To serve, fork apart the fish, add pieces to the tortilla. Spoon over corn salsa and squeeze fresh lime on top, if desired.
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heartfoodie chili sea bass taco w/ roasted corn and tomato salad
