Charred Sea Bass Tacos with Pineapple Jalapeño Salsa
Sweet charred pineapple, smoky sea bass and crunchy lime slaw come together in these vibrant tacos, finished with a fresh salsa and a creamy drizzle.
- Prep Time
- 20 minutes
- Cook Time
- 12-15 minutes
Ingredients
- Serves
- 4 people
Recommended Equipment
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Instructions
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Step 1
Take the sea bass out of the fridge a minimum of 15 minutes before cooking.
Step 2
Heat the Gozney to 350C / 660F with a high flame.
Step 3
Place the pineapple wedges, red onion and whole jalapeños onto a stainless steel baking tray or cast iron pan. Drizzle with a good glug of olive oil, season with salt and cook for 8-10 minutes, turning every so often, until lightly charred and softened.
Step 4
Finely dice the charred pineapple, red onion and jalapeños then transfer to a bowl. Add coriander to taste, the juice of 1 lime and a good pinch of salt. Mix everything together and set aside.
Step 5
Add the shredded cabbage to a bowl with the remaining coriander, the juice of the remaining lime and a pinch of salt. Toss everything together and set aside.
Step 6
Place the sea bass onto a stainless steel pan. Drizzle over a little olive oil then rub all over with the smoked paprika and season well with salt and pepper.
Step 7
Cook the sea bass in the Gozney for 3-4 minutes, skin side up, rotating the pan every so often to help it cook evenly. Don't flip the fish – this will keep the skin beautifully crispy. Depending on the thickness of your sea bass, it may need a little longer.
Step 8
Mix the mayonnaise and sour cream together in a small bowl with a pinch of salt and a little lime zest.
Step 9
Warm the corn tortillas in the Gozney for 20-30 seconds until soft.
Step 10
Cut each sea bass fillet in half. Spread a little of the sour cream mixture over each tortilla, top with the cabbage slaw, followed by the sea bass and a generous spoonful of the pineapple salsa. Serve with extra lime wedges and your drink of choice.
