STRIPED BASS FISH TACOS
•3 cups diced tomatoes •1 small Serrano chile, stemmed, seeded and minced •1 Tablespoon minced shallot •2 Tablespoons finely chopped cilantro •Juice of 2 limes •Sea Salt •2 Tablespoons 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
•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.
•In paella pan, heat olive oil. Season fish with sea salt and add it to the pan. Grill
over high heat until browned, 6 minutes.
•Warm tortillas, transfer fish to tortillas and top with salsa and avocado.