INGREDIENTS
1/2 cup scallions, thinly sliced, white and light green parts only
1/2 cup cilantro leaves, chopped
1/4 cup lime juice
1/4 cup olive oil
2 TBSP jalapeño pepper, chopped and seeded
1 TBSP soy sauce
Kosher or coarse sea salt and freshly ground black pepper, to taste
6 striped bass fillets
All-purpose flour, for coating the fish
Vegetable oil, for frying the fish
12 corn tortillas, warmed
DIRECTIONS
Preheat the oven to 250-degrees.
In a small bowl, combine the scallions, cilantro, lime juice, olive oil, jalapeño and soy sauce.
Season with salt, to taste.
Set aside for at least 15 minutes.
Season the fish fillets with the salt and pepper, to taste.
Spread some flour on a large plate and coat each fillet thoroughly on both sides.
Heat 1/4-inch vegetable oil in a 12-inch skillet over medium-high heat until hot but not smoking.
Line a baking sheet with paper towels.
Add the fish in batches to avoid crowding and sear until thoroughly browned on the bottom, for about 3 minutes.
Turn and sear for about 3 minutes on the second side.
Put the fish on the baking sheet and keep warm in the oven.
Transfer the fish to a platter, flake the fish with a fork and serve it drizzled with the sauce, ready to make tacos.
Serve with the corn tortillas.
