INGREDIENTS: Marinade 1 cup seedless grapes 1 medium jalapeño pepper, seeded, diced 1 Tbsp. garlic, minced 1 Tbsp. fresh ginger, grated 3 lbs. sea bass fillets, cut into 3/4-inch thick stripsSalsa 2 cups seedless grapes, chopped 1 cup red onion, diced ½ cup lime juice 2 Tbsps. orange zest, grated ½ cup olive oil 1 jalapeño pepper, seeded, diced* ½ tsp. salt ½ tsp. pepper 4 cups cabbage, thinly sliced 2 cups carrot, grated 2 Tbsps. white wine vinegar 36 corn tortillas, held warmDIRECTIONS:1. ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.