Slice the Meyer Lemon (1) in half. Char along with the Whole Shishito Pepper (4).
Place Meyer Lemons, Shishito Peppers and Fresh Parsley (1/2 bunch) into a blender and puree to desired consistency with Oil (to taste). Season to taste.
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 tablespoon), the juice from the Lime (1/2), and Salt and Pepper (to taste).
Sear the Sea Bass Fillet (1) on a flat griddle with some Oil (to taste).
Heat the Small Corn Tortilla (to taste) on a flat griddle.
Plate tortillas, cover with puree, add slaw and then the grilled fish. Squeeze some lime over the top if desired.