The Secret to Sea Bass Tacos I Frankie Celenza | Tastemade

The Girardet method uses white wine to poach and broil sea bass all at once. It makes for deliciously tender fish tacos. Is there anything wine can't fix?

INGREDIENTS:
1 shallot, sliced
3 thick sea bass fillets
Salt and pepper
1 1/2 bottles white wine
8 tortillas
1/2 cup sour cream
Hot sauce
2 scallions, sliced
1 radish, sliced
1 lime, quartered
Cilantro, for garnish

STEPS:
1.) Preheat broiler to 550 degrees.
2.) Place shallots in the center of a black (cast-iron) pan. Season the fish with salt and pepper, and place the fillets skin side up on top of the shallots, making sure the fish isn't touching the pan. Fill the pan with white wine, leaving only the skin of the fish “above water." Place under broiler on the middle rack for 6 minutes.
3.) Remove fish from oven and allow to cool slightly while you assemble the tacos.
4.) Heat the tortillas over an open flame.
5.) In a small bowl, combine the sour cream, a couple dashes of hot sauce and some cilantro. Spread a couple spoonfuls of sour cream mixture on a tortilla, top with fish, cilantro, scallions, radish slices, juice from lime, and more hot sauce to taste. Enjoy!

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