Fish Tacos

Servings:4
Preparation Time : 15 minutes
Cooking Time : 15 minutes
A Danny St Pierre recipe

INGREDIENTS :

• 400g fillets SeaBass with skin avec peau
• 1 head of Boston lettuce
• 1/2 cup or 120 ml japanese mayonnaise 
• 1 chopped Jalapeno pepper
• 1 lime cut into wedges

INSTRUCTIONS

1. On the plancha, medium heat, place the Seabass fillets, skin side down. Let the skin brown. Once the flesh is cooked, turn the fillets over using a spatula and remove its skin.
2. Arrange the Boston salad leaves on a serving platter, break the fish into small pieces and garnish the salad leaves. Add a drizzle of japanese mayonnaise Sprinkle with chopped Japaleno pepper and lime zest.
   Serve !