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Sea Bass Taco Bowl
Anthony

Orange Chipotle Sea Bass Taco Bowl

This Orange Chipotle Sea Bass Taco Bowl is an awesome lunch to throw together on a weekend or even a weekday! Take all your favorite taco ingredients, throw them on top of some Lime marinated Napa Cabbage and Bib Lettuce then to it off with this amazing Chilean Sea Bass quickly marinated in Chipolte, Cumin and Orange Juice. I prepared this for my mom for Mother's Day and she loved it!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course: Lunch
Ingredients Method Notes

Ingredients
  

  • Taco Salad
  • Napa Cabbage
  • Bib Lettuce
  • Pickled Red Onion
  • Charred Corn
  • Black Beans
  • Avocado chopped
  • Grape Tomatoes quartered
  • Jalapeños thinly sliced
  • Cilantro finely chopped
  • Lime
  • Lime Crema
  • Orange Chipotle Sea Bass
  • Pickled Red Onions
  • 1 Red Onion thinly sliced
  • 1 cup White Vinegar
  • 1 tbs Sugar
  • 1 tbs Sea Salt
  • 1 tsp Black Pepper Corns
  • Lime Crema
  • 1 Lime
  • 1/2 cup Soup Cream
  • 'Charred' Corn
  • Cob of Corn 
  • 1 tbs vegetable or corn oil
  • Orange Chipotle Sea Bass
  • 1 lb. Chilean Sea Bass
  • 1 tsp Chipotle Powder
  • 1 tsp Cumin
  • 1/2 tsp Sea Salt
  • 1 Orange juiced about 1/3 cup

Method
 

  1. Pickled Red Onions
  2. In a small sauce pan or pot, bring Vinegar, Sugar, Slat, and Pepper Corns to a simmer. Turn off heat and add Red Onions.
  3. Allow to cool then refrigerate for at least 1 hour before use.
  4. Lime Crema
  5. Zest and juice one lime in to a small mixing bowl.
  6. Add 1/2 cup sour cream and whisk to combine. 
  7. 'Charred' Corn
  8. Option A. Remove husk and the kernels from a fresh cob of corn. Preheat a skillet with oil over medium high heat. Fry corn for 3 minutes, undisturbed, or until kernels start to pop.
  9. Option B. Remove husk from a fresh cob of corn. Rub corn with oil and grill until outside is charred. Allow corn to cool and remove kernels. 
  10. Orange Chipotle Sea Bass
  11. Preheat oven to 425°F and line a sheet pan with parchment paper lightly oiled.
  12. Combine orange juice, chipotle powder, cumin, and salt. Marinade Sea Bass for 5 minutes.
  13. Bake Sea Bass for 20 minutes or until center just becomes opaque.
  14. Flake fish apart and serve on top taco salad. Dress with lime crema. 
  15. Taco Salad
  16. Finely chop about 2 cups of Napa Cabbage and marinade in Lime Juice for 10-15 minutes.
  17. Prep Taco Bowl with a few leaves of Bib Lettuce.
  18. In a large bowl, toss Marinated Napa Cabbage, Charred Corn, Black Beans, chopped Avocado, thinly sliced Jalapeño, Cilantro, and pickled Red Onions. 
  19. Transfer ingredients to Bib Lettuce Lined bowl. Top with Orange Chipotle Sea Bass and a but of Lime Crema. 

Notes

Ingredient amounts are really up to you. One pound of fish is about enough for 2-3 servings. You'll likely have plenty of left over Napa Cabbage and Bib Lettuce for 4-5 servings.