Grilled Chilean Sea Bass Fish Tacos


My husband LOVES fish tacos so when Certified Steak & Seafood partnered with Foodie Blogroll I was thrilled when I received these beautiful Chilean Sea Bass fillets. My husband was equally excited so I knew I had no say in how these beautiful fillets were going to be served.

5.0 from 2 reviews
Grilled Chilean Sea Bass Fish Tacos
Recipe type: Main
  • 2 Chilean Sea Bass fillets
  • Olive oil
  • Salt & Pepper
  • Shredded cabbage
  • Cilantro
  • Tortillas
  • Homemade Baja Sauce:
  • 1 cup nayonaise
  • ¼ of a red bell pepper, seeded and coarsely chopped
  • 2 red jalapenos, chopped
  • ½ tablespoon minced garlic
  • 2 tablespoons diced onions
  • 1 tablespoon vinegar
  • ¼ teaspoon black pepper
  • a dash garlic powder
  • a dash cumin
  1. Start by making the sauce:
  2. Combine all sauce ingredients in a blender and blend until smooth
  3. Pat each fillet until dry
  4. Coat each fillet in olive oil
  5. Season with salt & pepper
  6. Heat your grill to high
  7. Spray with pam or rub with olive oil
  8. Place the fillets on the grill, but do not move it. They needs to sear so they don't stick. They will easily flip when ready.
  9. Allow each side cook for 5-10 minutes or until desired doneness
  10. Remove the fish from the grill and rough chop into bite sized pieces
  11. Heat tortillas to make pliable
  12. Top each tortilla with fish, cabbage, cilantro, and sauce
  13. Enjoy
Tip: Make the sauce a day ahead. The longer it sits the flavor will develop.


Look how big these are!


Fresh off the grill!

fish tacos

I am quoting my husband “I have eaten a lot of fish tacos and these are the best.”


Homemade Vegan Baja Sauce

Another quote from the hubby “This sauce is restaurant quality.”

About Certified Steak and Seafood: 

Our commitment to our customers is simple: Offer the highest quality products at the best price and back it with a 100% guarantee. We source directly with no ‘middle man’ making our supply chain the shortest in the industry. This allows us to maintain the highest quality standards all the way to your plate. On top of this, we sample all products at the moment of final packaging and have a world-renowned laboratory test for various types of adulteration or contamination. This ensures that the food you purchase from us is pure and safe.

Certified Steak and Seafood Company was formed by the three Frisch boys, Mark, Adam, and Steven; all of whom thought that everyone should be able to buy the highest quality steaks and seafood direct. The brothers experience comes from a three generation family owned wholesale company that is one of the largest seafood importers in America.

They have vast experience in sourcing and selling high quality seafood and meat products to the commercial trade — and bring you the same grade of products fine restaurants, resorts, hotels, and high-end retail stores demand – and at a direct price that gives you tremendous value for every purchase.

About the Chilean Sea Bass:

A popular favorite in restaurants across America, the best Chilean Sea Bass now comes to your table courtesy Certified Steak and Seafood. Harvested and processed under close inspection of the National Marine Fishery Service, this soft, tender and smooth fish is a smart and healthy purchase. Impress your family or give as a memorable gift. Facts: Easy to Cook, Wild Caught, 3rd Party Certified, Product of Chile

They even threw in a great coupon for you!

This sponsorship is brought to you by Certified Steak & Seafood Company who we have partnered with for this promotion.

Cajun Salmon Teriyaki

You will need

Two salmon filets

1 small yellow onion, thinly sliced

1 bunch green onions, thinly sliced

Tabasco spicy Teriyaki sauce

Kikkoman garlic and green onion teriyaki sauce


  1. Mix 3 tablespoons Tabasco spicy Teriyaki sauce with 1-tablespoon Kikkoman sauce.
  2. Place the salmon filets in a large zip lock bag and pour in the teriyaki mixture. Marinate in the fridge for an hour turning once.
  3. Cover a baking dish in foil and place half the sliced yellow onions on the bottom on top with the salmon filets and marinade in the foil.
  4. Bake at 400 degrees for 6-8 minutes. Top with sliced green onions and spoon sauce over the green onions and salmon to glaze.
  5. At this point, broil for 3-4 minutes
  6. Mix 2 tablespoons Tabasco spicy teriyaki with a few sliced green onions.
  7. Plate the salmon and spoon the sauce left in the bottom of the pan.

Serve with Brown rice or steamed veggies for a delicious dinner. Enjoy!

Cajun Salmon

This makes such a simple yet delicious meal for any night of the week.

You will need

Salmon fillets

Extra virgin olive oil

Cajun seasoning (such as Tony’s)


Combine oil and Cajun seasonings together. Brush onto salmon fillets and pan sear, bake, or broil until done. The outside should be slightly crispy and the inside slightly pink. Squeeze a little lemon juice on and enjoy!

For a complete meal: Serve with noodles and peas tossed in olive oil and garlic.

Smoky Cajun Salmon Cakes

Got Salmon? This is a great way to use handy canned or leftover salmon.

You will need

3 oz Smoked Salmon, flaked

6 oz cooked or canned pink salmon drained & flaked

2 green onions, sliced

1 tablespoon onion, finely diced

1 tablespoon red bell pepper, finely diced

1 teaspoon Cajun seasoning

Pinch of smoked paprika

Pinch of dill

Pinch of granulated garlic

2 tablespoons Greek yogurt

1-teaspoon Dijon mustard

A few dashes of hot sauce

1-teaspoon capers

1-tablespoon Italian breadcrumbs

1-tablespoon panko breadcrumbs

¼-cup panko mixed with 1 teaspoon smoked paprika

Yogurt dipping sauce (recipe to follow)


In a large bowl flake Salmon and mix well. Add green onion, onion, red bell pepper.

In a separate bowl combine Cajun seasoning, smoked paprika, dill, garlic, Greek yogurt, and Dijon mustard stir to combine. Add to Salmon and mix thoroughly. Add Italian and panko breadcrumbs. Score and form into cakes and refrigerate for 30 minutes.

In the meantime, make the yogurt dipping sauce

Mix & refrigerate until ready to use

2 tablespoons Greek yogurt

2 teaspoons light sour cream

Zest and juice of half a lemon

Pinch of dill

1-teaspoon capers

When ready to cook the Salmon cakes

Spray the cakes with olive oil spray and coat the cakes in the panko & smoked paprika breadcrumbs. Heat a large skillet over medium-high heat. Add 2 tablespoons parkay spray or butter and cook the cakes for 3-4 minutes on each side until golden brown. Serve with yogurt dipping sauce and lemon wedges.

Makes 4 cakes

Pan seared Tuna in Creole Tomato Broth with Toasted Baguette + My Interview with Food Lovers Website!

I was beyond excited when Correen at Food Lovers Website requested to interview me!!! It is truly amazing and an honor that I get to share the wonderful food and memories of my life. My interview will be live today at 11:00 EST 8:00 PST so be sure to head over and check it out. Thanks again Correen!!!


You will need

2 Tuna steaks

1/4 cup extra virgin olive oil

1 tablespoon Italian flat leaf parsley, chopped

1 garlic clove, pressed or finely minced

1/4 teaspoon salt and pepper mixture

Pinch of red pepper flakes

(I have a mixture of sea salt & pepper flakes so I used that)

Creole tomato broth


Stir all ingredients together in a large bowl except for the broth. Add the tuna steaks and coat with the mixture. Cover and marinate in the fridge for 30 minutes to an hour.

Heat a large skillet over high heat. Remove the tuna steaks from the marinade and let excess oil drip away and season with sea salt and fresh cracked black pepper.

Sear the tuna steaks 1-2 minutes per side.

Slice the baguette on a diagonal spray with butter and sprinkle with granulated garlic. Toast in the oven till golden and crispy.

Ladle the Creole tomato broth into shallow bowls. Top with Seared Tuna and serve immediately dip the toasted baguette in the broth.