Chili Sea Bass Tacos w/ Roasted Corn and Tomato Salsa.

Ever walk into a fish market and order the most tastiest, freshest looking fish? Ever want to return it after you see the price at weigh in but don't because you don't want to come off as a cheap ass? Well, I bring to you a dish to help with buyers remorse.

Why is this good food good for you?

1. Grilling vs. frying. A lot of fish taco recipes call for battered, fried fish. Again, spare yourself from oil burn induced injuries and heart clogging cooking techniques and enjoy the buttery, flakey goodness that fish has to offer off the grill.

2. Fish vs. fish. Before our "lifestyle" change, we never ate fish, but there are huge benefits to eating the right fish. Bass is a tricky one, very high in omega 3 fatty acids which help to reduce your triglycerides (also good for your brain but that's for another blog) but it does have high mercury, so you shouldn't have it often. It's okay, your bank will thank you. The top fish to consume for the heart healthy conscious (and safe to eat regularly) are wild salmon, farm trout, tuna, halibut and mackeral.

3. Corn vs. flour tortilla. A minor change in our diet that we did not mind. Corn tortillas are more fibre packed than flour tortillas, which helps move out fat from our system. They also have less sodium which is a huge contributor to those who suffer from high blood pressure. AND I actually find them tastier.

4. Good fat vs. bad fat. We stopped paying attention to "fat" in foods or ingredients. Specifically, we paid more attention to the "type" of fat in ingredients. There are foods which seem high in fat that are very good for you and even better, help fight the bad fat in your body. If I can sneak an avocado into a dish, I will. High calories in good fat that will help you fight bad fat clogged in your arteries. They are rich with potassium which helps reduce blood pressure and rich with fibre and antioxidants.

Skip ahead to the nutritional facts and printer-friendly version of this recipe.

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 Easy 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.

Enjoy! Nutritional facts and printer-friendly version of this recipe here.

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