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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.

Big Green Egg