Olive oil, for frying and sauteing
4 corn tortillas
1 pound Chilean sea bass, divided into 4 portions
Kosher salt and freshly ground black pepper
All-purpose flour, for dusting
2 bell peppers (mixed colors), seeded and diced
1 onion, diced
8 ounces shrimp, shelled and deveined
4 radishes, thinly sliced on a mandoline
Chopped Fresno chile peppers, for garnish
Micro cilantro, for garnish
Lime wedges, for garnish
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
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