Recipe courtesy Chef Mitch Conniff, Owner of Mitch’s Seafood in San Diego. Serves 2-4.
1 lb white seabass, cut into 2 ounce pieces (may substitute grouper or other firm white fish)
1 lb shredded green cabbage
16 white corn tortillas
Mitch’s Lime Crema
Melted butter with salt, lemon and garlic to taste
Paprika to taste
How to Prepare:
For the Garlic Lime Crema, fold together 2 cups sour cream, 2 Tbsp mayo, 2 Tbsp lime juice, 1 tsp granulated garlic and salt to taste. Set aside.
Prepare a grill or grill pan to medium hot and brush fish with seasoned melted butter and paprika. Grill fish basting with butter while it cooks. Fish will only take a few minutes to cook depending on the size and thickness of the fillets, so be careful not to overcook. Meanwhile, heat the tortillas on the grill until soft.
Using two tortillas for each taco, place a little cabbage in the tortillas, followed by 2 ounces of grilled fish per taco.
Spoon a little salsa and crema over the top and enjoy with a squeeze of lime and your favorite hot sauce.
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