STRIPED BASS FISH TACOS

  • 3 cups diced tomatoes
  • 1 small Serrano chile, stemmed, seeded and minced
  • 1 Tbsp minced shallot
  • 2 Tbsp cilantro, finely chopped
  • Juice of 2 limes
  • Sea Salt
  • 2 Tbsp extra virgin olive oil
  • 1 pound skinless striped bass
  • 8 6-inch corn tortillas
  • 1 avocado, halved seeded and diced
  • 1 lime, cut into wedges for serving
  • Set the EGG for direct cooking without the convEGGtor at 400°F/204°C.
  • In a medium bowl, combine tomatoes with the chili, shallot, cilantro, and lime juice. Season with salt and let the salsa stand for 10 minutes stirring occasionally.
  • Season fish with sea salt. Preheat the Cast Iron Skillet; add the olive oil and then the fish. Grill over high heat until browned, 4-5 minutes.
  • Warm tortillas, transfer fish to tortillas and top with salsa and avocado.