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


  1. Mix garlic, salad oil, TABASCO® Original Red 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.

Yield: 12 servings