Makes 6-8 tacos
2-4 filets of a flat white fish. I prefer Black Sea bass or any other fish in the sea bream family. Skin on, pin bones removed
3 cloves garlic
2 dried chilis (costeno, guajillo, or if you like heat, add chile de Arbol)
1/4 cup fresh lime juice
1/4 grape seed oil
Salt to taste
Pico de gallo
5 diced plum tomatoes (removing inside)
1 small red onion diced
1 jalapeño seeded and diced
1 Serrano pepper seeded and diced
Zest of one lime
Juice of two limes
1/4 cup rough chopped cilantro
Salt to taste
Mix above ingredients and season with salt. Add more lime juice if you prefer. Or add a little habanero if you prefer a little kick.
To prepare marinade, roast garlic in plancha (grill) or griddle until slightly blackened and fragrant. Peel and place in blender with chiles and other ingredients. Season with salt.
To prepare fish, cut fish into 1 x 3 inch strips. Season with salt and the marinade. Place fish skin side down on a hot plancha with a small amount of oil. When fish is cooked halfway, about 4 minutes, turn and continue cooking on flesh side another couple of minutes. Skin should be crisp and a little blackened.
Place fish on fresh tortillas (corn or flour) and garnish with pico de gallo. I like this with a little fresh sliced avocado on top as well.
– Chef Jason DeBriere of Café El Presidente. For the full story, Click Here