Chef Jet Tila's Grilled Black Bass Sandwich with Red Onion Fennel Salad and Chipotle Crema


• 1 Lbs. Black or Striped bass fillets, portioned into 6 ounce pieces.
• Salt and pepper as needed • 3 Tbsp. Olive Oil

  1. Season fish fillets with salt and pepper on both sides. Drizzle fillets with oil and reserve.
  2. Heat grill or grill pan to high. Rub the grill with a little bit of vegetable oil. At the first sign of white smoke on the grill.
  3. Lay the fish on the grill until marks form about 2 or 3 minutes. Turn the fillets over and grill on the other side until cooked through.
  4. Once, cooked through, remove from heat and rest for 5 minutes.

Chipotle Crema
• 1 cup Mexican crema (or sour cream)
• Juice and zest of one lime • ¼ cup chopped cilantro • 1-2 tablespoon chopped canned chipotle pepper, plus more as needed • Salt and pepper Recipe:

  1. Combine all the ingredients in a small bowl and mix well. Add more chipotle as desired. Season well with salt and pepper.

Putting Together the Sandwich
• French Bread
• Tomato Recipe:

  1. Lightly Toast the split bread.
  2. Spread a generous amount of Chipotle crema on both insides of the bread.
  3. Build the sandwich with the fish first, then a layer of tomatoes. Top with salad and then serve immediately.
Grilled Fish Sandwich with Chef Jet Tila

Get more great recipes from Chef Jet Tila at and on twitter @Jettila.