Chilean sea bass is the name used to market the Patagonian Toothfish in the U.S. and Canada because it sounds more appetizing. This species of fish is neither part of the bass family, or is it always found in Chilean waters. It has become popular because it is a light, flaky, buttery, delicious fillet. However, its popularity has caused overfishing and illegal fishing. I always make sure to buy my Chilean sea bass from an outlet that supports sustainable and legal fishing, and I don’t buy it often. There are also other varieties of fish available such as the Mediterranean sea bass or Australian Barramundi, which will offer similar texture and flavor, but have yet to gain such wide popularity to cause overfishing.
These light tacos are especially low calorie if you choose not to fry the tortillas. The fresh cucumber salsa and a slice of avocado joins the tortilla and flaked fish to create a superb mixture of textures and flavor in each bite. Chilean sea bass is a good source of Omega 3 fatty acids, which everyone is supposed to consume one serving of each day, but can be especially helpful in controlling symptoms of inflammatory diseases and autoimmunity. Consuming this fish will also provide a good dose of vitamins A, D, B6 and B12.
Chilean sea bass is extremely easy to prepare. I simply squeeze half an orange over the fillet and pop it into a preheated 350 degree oven for about 12-15 minutes. To do anything more to it seems unnecessary, as I don’t want to mask its natural flavor.
(makes 8 tacos)
1 lb. sustainably farmed Chilean sea bass fillet
½ naval or blood orange juice
8 organic corn tortillas
Olive oil or coconut oil for frying (optional)
1 slice ripe avocado (optional)
1 tbsp. vegennaise (optional)
Fresh Cucumber Salsa Ingredients:
1 cucumber, diced
2 Roma tomatoes, diced
1/2 red onion, diced
1 jalapeno, diced
3/4 cup chopped cilantro
salt and pepper to taste, if desired
Simply chop and combine in a large bowl.
1. Preheat oven to 350 degrees.
2. Place sea bass on a lined baking pan. Squeeze the juice of half an orange over the fillet. Place in the oven. Cook for 12 – 15 minutes, or until the fish appears translucent.
3. Heat a comal (flat skillet) over medium high heat, or cover the bottom of a small frying pan with olive or coconut oil if you prefer to fry your tortillas.
4. Warm the tortillas in the dry comal on both sides or fry the tortillas, one by one, until they are pliable and begin to puff or bubble in spots, but do not leave them in long enough to get brown. It is unneccesary to fry the tortillas, but some people do prefer their tacos fried.
5. If you used oil, blot the fried tortilla on a doubled paper towel. Use a separate doubled paper towel to blot the excess oil from the top side. Fold the tortillas in half immediately after removing the excess oil and if desired, spread with a light coating of vegennaise on the inside of the tortilla to add a moist, tangy flavor
6. Remove the sea bass from the oven and flake it apart into chunks with a fork.
7. Fill each folded corn tortilla with enough sea bass to cover the fold. Place a large pinch of grated cabbage over the fish in each taco. Top the cabbage with a generous spoonful or two of fresh cucumber salsa. You may also add a slice of avocado and some hot sauce such as Cholula, Tapatio or El Pato. Serve immediately.
8. Enjoy these tacos filled with amazingly tender and flavorful fish!
Note: Black beans make a nice accompaniment for this meal. Makes 8 tacos.