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13 INGREDIENTS • 6 STEPS • 25MINS

Barramundi Tacos

Name: Barramundi Tacos
Total time: PT1500.0S
Yield: 2
Ingredients: 1 Meyer Lemon; 4 Whole Shishito Pepper; 1/2 bunch Fresh Parsley; 1/2 Green Cabbage; 1/2 Red Cabbage; 1 Serrano Chili; 1 tablespoon Mayonnaise; 1/2 Lime; 1 Sea Bass Fillet; to taste Small Corn Tortilla; to taste Salt; to taste Ground Black Pepper; as needed Oil

Recipe

A delicious and simple taco recipe packed with bold flavors.

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Chef's Roll

Chef's Roll is a global chef community consisting of Michelin-starred Chefs to culinary students. Our Test Kitchen Chefs create recipes to inspire and educate our Chefs and now we are creating recipes

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A delicious and simple taco recipe packed with bold flavors.

25MINS

Total Time

$3.45

Cost Per Serving

Ingredients

Servings

2

us / metric

1

Large Sea Bass Fillet

to taste

Small Corn Tortillas

as needed

Oil

Shishito Lemon Puree

1

Meyer Lemon

Charred

4

Whole Shishito Pepper

Charred

1/2 bunch

Fresh Parsley

Slaw

1/2

Green Cabbage

1/2

Red Cabbage

1

Serrano Chili

sliced

1 Tbsp

Mayonnaise

1/2

Lime

juiced

to taste

Salt

to taste

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

202

Fat

7.2 g

Protein

15.9 g

Carbs

37.1 g

Love This Recipe?

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Barramundi Tacos

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Chef's Roll

Chef's Roll is a global chef community consisting of Michelin-starred Chefs to culinary students. Our Test Kitchen Chefs create recipes to inspire and educate our Chefs and now we are creating recipes

http://www.chefsroll.com

Cooking InstructionsHide images

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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