Spicy Mayan Grilled Sea Bass with Tequila Lime Cucumber Relish

Menu Part: 
Cuisine Type: 

Enhance your grilling with OriginalTABASCO® brand Pepper Sauce and TABASCO® Green Jalapeño Sauce.


1 ea. Garlic clove, minced
1 cup Salad oil
1/2 cupOriginal TABASCO® brand Pepper Sauce
1 tsp. Lime peel, grated
1 Tbsp. Salt
1 tsp.Black pepper
6 lbs.Sea bass fillets, skinned and boned, 8 oz. ea.
2 Tbsp.Red onion, minced
1 ea.Garlic clove, minced
1 oz. Tequila
2 ea. Cucumbers, seeded, skin on, diced
1 lb. Tomatoes, diced
1 lb. Jicama, peeled and diced
1 Tbsp. Cilantro, chopped
2 Tbsp. TABASCO® brand Green Jalapeño Pepper Sauce
1/4 cup Salad oil
3 Tbsp. White vinegar
1 Tbsp. Salt
1/2 Tbsp. Sugar
1 Tbsp. Lime juice, sweetened
72 ea. Tri-color tortilla chips, for garnish
1 cup Sour cream, for garnish
2 ea. Limes, cut into 6 slices ea., for garnish


  1. Mix garlic, salad oil, Original TABASCO® Pepper Sauce, grated lime peel, salt and black pepper to prepare a marinade.
  2. Place the fish fillets in the marinade and refrigerate for 1 to 2 hours.
  3. To prepare the cucumber relish, sauté the minced onions and garlic. Deglaze the pan with the tequila. Combine the diced vegetables with the remaining ingredients and refrigerate for at least 1 hour.
  4. Prepare the broiler and begin grilling the sea bass. Turn once during cooking to achieve proper grill marks and brush with the marinade.
  5. For each serving, slice the cooked fish on a bias and fan out at the bottom of the serving plate. Place 6 of the colored tortilla chips at the top of the plate and mound the cucumber relish at the bottom of the chips. Garnish with a dollop of sour cream and a slice of lime.

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