What do you do when your friend shows up at your house with a huge haul of freshly caught fish? Say a big thanks and start thinking about a new recipe idea.
Now, we eat a lot of fish in my house. I love the way eating fish makes me feel. You can eat a lot and feel full. But shortly after finishing dinner, you do not feel bloated or heavy. It is an awesome feeling and even better because I like seafood so much. There are so many varieties of seafood that you will not get tired of the “same old fish.” It is truly amazing all the different waters that seafood comes from whether we are talking about the Atlantic or Pacific Ocean, our many lakes and rivers or now fish farms. Fish are generally categorized into FRESHWATER or salt water kinds.
Pan Fried Sea Bass Tacos
Seafood is also very versatile. I have tried many different varieties of seafood and presented it in so many different cultural flavors. The first recipe used YELLOWEYE FILLETS IN A CURRY SAUCE. How about this traditional Spanish rice dish – PAELLA MADE WITH SALMON AND COD. What about this south of the border SPICY MEXICAN PAICHE. One final idea is this British classic made with cod – GLUTEN FREE FISH AND CHIPS.
The Pan Fried Sea Bass Tacos are so easy to make. The fish is dusted in gluten free flour. Quickly grilled in a sauté pan and peppers and onions, napa cabbage and a dill cream sauce. The dish has flavor, texture and color. It is a real winner.
Sautéing the Sea Bass.
Sautéing the Sea Bass
The sautéing of the multi-colored peppers and onions.
Sautéing of the Multi-Colored Peppers and Onions
The Pan Fried Sea Bass Tacos Plated.
Pan Fried Sea Bass Tacos Plated
Pan Fried Sea Bass Tacos
Seafood is so plentiful and there are so many varieties. We love seafood in our house and make so many different recipes as this Pan Fried Sea Bass Tacos.
- 2 Lbs Sea Bass
- 1/2 Cup Rice Flour
- 3 Tbsp Annatto oil (divided)
- 1 Whole Yellow onion (sliced)
- 1 Whole Yellow Peppers (sliced)
- 1 Whole Red Peppers (sliced)
- 1 Cup Fat free plain yogurt
- 1/4 Cup Sour cream
- 1/2 Bunch fresh cilantro
- 2 Tsp Adobo seasoning
- 2 Tsp Lemon Pepper
- 1 Tsp Salt
- 1/2 Head Napa Cabbage (rough chopped)
- 1 Package corn tortillas
Begin by preparing the cilantro sauce. Combine the yogurt, sour cream, cilantro and salt. Mix well and set aside.
Next, take one tbsp of the annatto oil and heat on medium high heat. Add the onions and pepper and saute until softened. Salt and pepper to taste.
In the same skillet, add 1 tbsp of the oil. Meanwhile, spice the sea bass with the adobo seasoning and lemon pepper. Dredge through the rice flour. Add to the skillet and cook 2 – 3 minutes per side. Add more oil when necessary and finish cooking the sea bass.
Heat the corn tortillas in the same skillet for 30 seconds per side.
Assemble the tacos by placing the sea bass in the corn tortilla. Top with the cabbage, the pepper and onions and add the cilantro cream sauce.
Serve and enjoy!