“Seamore’s” Michael Chernow’s Fish Tacos

March 13th 2018

Tuna Poke (serves 2)
6 oz. diced tuna
1/2 cup diced avocado
1/4 cup ponzu (soy sauce and lime juice 50/50)
2 tbsp sesame oil
2 tbsp toasted peanuts
2 tbsp sesame seed
2 tbsp fried shallot
2 tbsp diced jalapeno
3 tbsp chopped scallion


In a mixing bowl; mix tuna, avocado, ponzu, sesame oil, jalapeno and scallion. Place mixture in bowl over red cabbage and garnish with peanuts, sesame seeds and fried shallots. Serve best alongside fried tortillas chips.


Seasonal Taco 
4 pieces fish (2 oz. each)
2 cups shredded napa cabbage
4 slices avocado
4 each corn tortillas
1 cup pickled red onions
1 cup mole
1 cup jalapeno mayo


Pickled Onions:
Half one red onion, sliced thin. Drop in boiling water for one minute, then strain. In a bowl, mix in 2 tbsp sugar and 2 tbsp salt, massaging dry items into onions. Then add 2 cups white vinegar and 2 cups lime juice. Let sit for 1 hour until onions are neon pink.


1/2 lb dry guajillo peppers (deseed and soak in water over night; reserve pepper water)
8 oz canned chipotle
1/4 cup golden raisins
4 corn tortillas
1 roasted white onion
3 roasted jalapenos
1 cup bitter chocolate
1 roasted banana
1 roasted tomato
3 cloves garlic roasted
1/2 cup roasted green apple
1/4 cup sesame seeds
1/4 cup roasted almonds
1/2 tsp cinnamon
1/2 tsp ground clove


In a small pot, combine all ingredients and cook on low heat adding in the pepper water previously reserved. Cook on low heat for 1 hour, adding in reserved pepper water to keep from burning bottom on pot (its fine to use a regular water). Once everything has cooked down, place in vita-prep to fully blend.


Jalapeno Mayo:
2 roasted jalapeno
2 cups chopped cilantro
1/4 cup lime juice
32 oz. mayonnaise

Roast jalapeno, deseed and blend remaining ingredients in vita-prep.


Creating the Tacos:
Start the dish off with grilling the fish, seasoning with salt and pepper.
Grill tortillas with a little oil, use the mole as base, spread a little cabbage, add avocado and fish, garnish with pickled onions and jalapeno mayo.

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