Blackened sea bass with scotch bonnet sauce

dinner · ⏱ 45 min · 4 portions · 18.0 g carbs / portion · allergens: fish, gluten

v3 · rb0e705f985 20260727Z1751 Blackened Sea Bass 🎉 4 pieces sea bass salt to taste 2 tbsp vegetable oil 3 pieces scotch bonnet chilli 59.1 ml lime juice corn tortilla to taste make black garlic marinade 🌀 season the sea bass inside and out with salt 🌀 rub the sea bass with most of the marinade ⏳ ⏱ 60 min marinate the sea bass or overnight 🌀 blend the dipping sauce base 🌀 mix the herb salad 🍽 drizzle the sea bass with vegetable oil 🍳 ⏱ 6-7 min grill the sea bass until cooked through with char marks 🍳 cover the sea bass tightly with foil to keep warm 🍳 ⏱ 1-2 min toast the tortillas until warmed through and charred 🍽 assemble the tacos with tortillas, blackened sea bass, dipping sauce, herb salad, and reserved marinade 30 g black garlic clove 2 tsp ground cumin 2 tsp ground coriander 1 tsp lime zest ½ tsp soft light brown sugar 1 tbsp pul biber 60 ml olive oil 1 piece garlic clove 5 g spring onion 10 g mint leaf 10 g coriander leaf 2 pieces spring onion flaked sea salt to taste 2 pieces 30 ml salt vegetable oil corn tortilla 1 piece scotch bonnet chilli garlic clove, spring onion 30 ml lime juice mint leaf, coriander leaf, spring onion, flaked sea salt
http://flowcooking.food/en-us/recipe/666/blackened-sea-bass-with-scotch-bonnet-sauce/