Cooking Instructions
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Step 1
Slice the
Meyer Lemon (1)
in half. Char along with the
Whole Shishito Pepper (4)
.
Step 2
Place Meyer Lemons, Shishito Peppers, and
Fresh Parsley (1/2 bunch)
into a blender and puree to desired consistency with
Oil (as needed)
. Season to taste.
Step 3
Shred the
Red Cabbage (1/2)
and
Green Cabbage (1/2)
. Slice the
Serrano Chili (1)
. Toss both cabbages and Serrano chili together with
Mayonnaise (1 Tbsp)
, the juice from the
Lime (1/2)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
.
Step 4
Sear the
Sea Bass Fillet (1)
on a flat griddle with some
Oil (as needed)
.
Step 5
Heat the
Small Corn Tortillas (to taste)
on a flat griddle.
Step 6
Plate tortillas, cover with puree, add slaw and then the grilled fish. Squeeze some lime over the top if desired.
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