Grilled Chilean Sea Bass Tacos
This spicy taco wedges in three types of chiles (guajillo, arbol, and chipotle), which is a nice contrast to the mild Chilean Sea Bass. “My chef and partner Jonathon made the clever suggestion to add grapes to the salsa," says Chef Chris Santos, owner of VANDAL in New York City. "This delivers an unexpected pop of both sweet and tartness that plays off perfectly with the rest of the taco."
- 5 quajillo chiles
- 3 arbol chiles
- 1 chipotle in adobo sauce
- 2 plum tomatoes (seeds removed)
- 1 garlic clove
- 1 cup water
- ¼ cup white onion, roughly chopped
- 1 tsp salt
- ¼ tsp pepper
- 1 cup mayonnaise
- 1 sprig thyme leaves, picked from stem
- 1 oz fresh lemon juice
- Zest of 1 lemon
- 1 tbsp chipotle powder
- ¼ tsp cumin
- 2 cups shredded cabbage
- ¼ cup red pepper, julienned
- ¼ cup green pepper, julienned
- 1/8 cup red onions, julienned
- ¼ cup seedless grapes, diced
- 1/3 cup Chipotle-Lemon Mayo (see above)
- salt and pepper, to taste
Chilean Sea Bass
- 4 fillets of Chilean Sea Bass
- Chile powder
- Salt and pepper, to taste
- Oil, for cooking
- 8 corn tortillas
- Cilantro leaves, for garnish
- Lime wedges, for garnish
- Place all the ingredients for the Salsa Diablo in a sauce pan and bring to a boil. Once boiling, bring down to a simmer and cook for 20 minutes. Blend together and strain through a cheese cloth or fine strainer and reserve.
- Chop thyme leaves. Mix all ingredients for the chipotle lemon mayo together and refrigerate.
- Mix all ingredients for slaw together and season with salt and pepper. Add Chipotle-Lemon Mayonaise to taste.
- Coat sea bass with oil and season with chile powder and salt. Grill sea bass to desired temperature.
- Grill white corn tortilla. Coat each tortilla lightly with salsa diablo and place the sea bass on top of the tortilla. Evenly distribute slaw over the sea bass and garnish with cilantro leaves and serve with lime wedges.