Baja Fried Chilean Seabass Tacos with Creamy Lime Slaw, Chipotle Crema, and Refried Gigante Beans with Mexican Chorizo

Recipe by Chef Jet Tila

Chef's Tip: Chilean seabass is naturally rich and buttery, so keep the coating light and fry it hot. Let the creamy lime slaw, smoky chipotle crema, and chorizo-rich gigante beans bring contrast without burying the fish.

• 2 pounds (907 g) Pier 22 Seafood CO. Chilean Sea Bass, skin removed and cut into 2-ounce strips
• 2 cups (480 g) Shamrock Farms Buttermilk
• 2 tablespoons (30 g) hot sauce
• 2 teaspoons (12 g) kosher salt
• 1 teaspoon (3 g) garlic powder
• 1 teaspoon (3 g) onion powder
• 2 cups (250 g) all-purpose flour
• 1/2 cup (65 g) cornstarch
• 2 teaspoons (8 g) baking powder
• 1 teaspoon (5 g) kosher salt
• 1 teaspoon (3 g) ground white pepper
• 1 teaspoon (3 g) smoked paprika
• Trifoglio Sauté Oil (EVOO/Avo Blend), for frying

1. Marinate the seabass in the buttermilk, hot sauce, 2 teaspoons kosher salt, garlic powder, and onion powder for 30 to 60 minutes.
2. Whisk together the flour, cornstarch, baking powder, remaining 1 teaspoon kosher salt, white pepper, and smoked paprika.
3. Heat 2 to 3 inches of the avocado olive oil blend in a heavy pot to 350°F (177°C). Lift each piece of fish from the marinade and allow the excess buttermilk to drip away. Dredge thoroughly in the seasoned flour mixture, pressing gently so the coating adheres.
4. Fry in batches for 3 to 4 minutes, or until the coating is golden and crisp and the fish is cooked through. Transfer to a wire rack and season lightly with kosher salt.

• 2 tablespoons (30 ml) Trifoglio Sauté Oil (EVOO/Avo Blend)
• 8 ounces (227 g) Gold Canyon Meat CO. Jalisco-Style Chorizo
• 1/2 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 3 cups (about 510 g) Divina Gigande Beans in Vinaigrette from the Artisanal Provisions portfolio, drained and rinsed
• 1 cup (240 ml) chicken stock, plus more as needed
• 1 teaspoon (2 g) ground cumin
• 1 teaspoon Mexican oregano
• Kosher salt and freshly ground black pepper, to taste
• Juice of 1/2 lime
• 2 tablespoons chopped fresh cilantro

1. Heat the avocado olive oil blend over medium heat. Add the chorizo and cook until browned and the fat has rendered.
2. Add the onion and cook until softened. Stir in the garlic, cumin, and oregano, and cook until fragrant.
3. Add the gigante beans and chicken stock. Mash about three-quarters of the beans, leaving some whole for texture. Continue cooking until creamy, adding additional stock as needed.
4. Finish with the lime juice and cilantro, then season with kosher salt and black pepper to taste.

Yield: About 4 cups

• 1 package (14 ounces / 397 g) Tri-Color Coleslaw Mix
• 1/2 medium red onion, thinly sliced
• 3 scallions, thinly sliced
• 1/4 cup (10 g) chopped fresh cilantro
• 1/2 cup (120 g) mayonnaise
• 1/2 cup (120 g) sour cream
• Juice of 2 to 3 limes
• 1 ½ tsp (5 g) chicken base
• 2 teaspoons (10 g) celery salt
• Kosher salt and freshly ground black pepper, to taste

1. Combine the coleslaw mix, red onion, scallions, and cilantro in a large bowl. In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chicken base, and celery salt until smooth. Pour the dressing over the slaw and toss until evenly coated. Season with kosher salt and black pepper to taste. Refrigerate until ready to serve.

• 2 cups (480 g) Shamrock Farms Crema Mexicana
• Zest and juice of 1 lime
• 2 to 3 tablespoons chopped canned chipotle peppers in adobo, plus more to taste
• Kosher salt and freshly ground black pepper, to taste

1. Whisk together the crema, lime zest, lime juice, and chipotle peppers until smooth. Season with kosher salt and black pepper to taste. Refrigerate until ready to serve.

• 8 small corn or flour tortillas, warmed
• Baja Fried Chilean Seabass
• Creamy Lime Slaw
• Chipotle Crema
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving
• Refried Gigante Beans with Mexican Chorizo, served alongside

1. Warm the tortillas on a hot griddle or directly over a low gas flame until soft and lightly charred. Spread or drizzle each tortilla with chipotle crema. Add one piece of fried Chilean seabass, then top with a generous mound of creamy lime slaw. Finish with another light drizzle of chipotle crema and fresh cilantro. Serve two tacos per person with lime wedges and a scoop of refried gigante beans with Mexican chorizo on the side.