Name: Mini Fish Tacos with Ginger-Scented Tomato Salsa
Yield: 2
Ingredients: two 6-ounce seabass fillets; salt and pepper, to taste; 1/4 tablespoon minced fresh ginger; 2 tablespoon chopped cilantro, plus extra for garnish; 2 tablespoon diced onion; 1/2 jalapeño, seeds removed, minced, plus extra for garnish; 1 tablespoon rice wine vinegar; 1 cup diced tomatoes; 1/2 teaspoon sugar; 6 mini taco shells; diced red onion, for garnish; lime wedges, for garnish

Ingredients

Two 6-ounce seabass fillets
Salt and pepper, to taste
1/4 Tablespoon minced fresh ginger
2 Tablespoons chopped cilantro, plus extra for garnish
2 Tablespoons diced onion
1/2 jalapeño, seeds removed, minced, plus extra for garnish
1 Tablespoon rice wine vinegar
1 Cup diced tomatoes
1/2 Teaspoon sugar
6 mini taco shells
Diced red onion, for garnish
Lime wedges, for garnish

Directions

Heat outdoor grill or nonstick grill pan to medium-high heat. Season the fillets with salt and pepper and grill until cooked through, about 8 minutes a side. Remove from the grill and let rest.

Combine the ginger, cilantro, onion, jalapeño, ½ teaspoon salt, red wine vinegar, tomatoes, and sugar in a bowl and let rest for at least 10 minutes.

Chop up, or flake the grilled seabass and distribute 2-ounce portions into each of the mini taco shells. Add a tablespoon of the salsa on top and garnish with the extra jalapeño, cilantro, red onion, and lime wedges.