Mixed Fish Tacos (Monkfish + Black Sea Bass) with Lime-Spice Sear & Crunchy Slaw

Ingredients

• 12 oz monkfish, cut into 1 to 1¼-inch medallions or chunks, patted very dry
• 12 oz black sea bass, cut into 1-inch chunks (skin on or off), patted very dry
• 2 tbsp neutral oil (plus more as needed)
• 1 1/2 tsp kosher salt (use 1 tsp if using fine salt)
• 1 tsp ground cumin
• 1 tsp chili powder (or smoked paprika for smokier)
• 1 small garlic clove, finely grated (or 1/2 tsp garlic powder)
• Zest of 1 lime
• 1 tbsp lime juice (plus wedges for serving)
• 1 tbsp neutral oil
• 3 cups shredded cabbage (green, red, or mix)
• 1/2 cup thin-sliced red onion
• 1/2 cup chopped cilantro
• 1 jalapeño, thin-sliced (optional)
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1/2 tsp kosher salt, plus more to taste
• 8 small corn or flour tortillas
• 1–2 avocados, sliced or mashed
• Sour cream or crema (I’m assuming you have this—let me know if not and I’ll swap in a quick lime mayo)

Instructions

1. Dry the fish well. Pat monkfish and sea bass with paper towels until the surface looks matte, not shiny. This is what lets it brown instead of steam.
2. Mix the lime-spice seasoning. In a bowl, combine salt, cumin, chili powder (or smoked paprika), grated garlic, lime zest, lime juice, and 1 tbsp oil.
3. Season separately. Toss monkfish with about half the seasoning and sea bass with the remaining half (separate bowls if possible) so you can cook in two rounds.
4. In a bowl, toss cabbage, red onion, cilantro, and jalapeño (if using) with lime juice, olive oil, and salt. Let it sit while you cook; it should taste bright and lightly salty. Adjust salt right before serving.
5. Heat the pan. Set a large skillet over medium-high heat. When it’s hot enough that a drop of water skitters, add 1 tbsp neutral oil and swirl; it should shimmer.
6. Sear monkfish. Add monkfish in a single layer with space between pieces. Don’t move it until the first side is deeply golden and it releases easily when nudged. Flip and cook until the center is opaque and firm-springy (not rubbery). Transfer to a plate and tent loosely with foil.
7. Reset for sea bass. If there are dark burnt bits, carefully wipe the pan with a paper towel (tongs help), then add a small splash of oil. Reduce heat to medium.
8. Sear sea bass gently. Add sea bass pieces in a single layer. Sear until lightly browned and it releases easily, then flip and cook just until opaque and it flakes into big, moist petals. Pull it early—sea bass goes from perfect to dry quickly.
9. Warm tortillas in a dry skillet or directly over a flame until pliable and lightly toasted; keep wrapped in a towel.
10. Build tacos: slaw first, then monkfish and/or sea bass, avocado, crema, and a squeeze of lime. Serve immediately while the sea bass is hot and juicy.

Notes

Order matters: cook monkfish first (forgiving and holds well), then sea bass last (delicate, fast). Don’t crowd the pan—do batches if needed. Substitutions: cod/halibut can replace monkfish; any mild flaky white fish can replace sea bass, but keep heat moderate and pull early. Storage: keep fish and slaw separate; refrigerate up to 2 days. Rewarm fish gently in a skillet with a splash of oil; avoid microwaving sea bass if possible. Upgrade: add a quick sauce by mixing 1/2 cup crema + 1 tbsp lime juice + pinch of salt + chopped cilantro.