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.