Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 4 minutes
Cook Time: 10 minutes
Yield: 4 servings

Ingredients:

24 ounce sea bass, julienned
1 cup lime juice
1 cup lemon juice
1 cup orange juice
1 red onion, julienne
1 cup chiffonade cilantro leaves
4 jalapeno chiles, roasted, peeled, seeded, and chopped
2 red bell peppers, roasted, peeled, seeded, and chopped
2 yellow bell peppers, roasted, peeled, seeded, and chopped
2 ears corn, roasted and removed from the cob
Salt and pepper
Hot pepper sauce, recommended: Cholula

Masa Cakes:

4 cups masa harina
4 eggs
Water, to bind

Instructions:

1. In a large bowl, combine the sea bass, lime juice, lemon juice, orange juice, and onion.
   
2. Mix all of these ingredients together and let marinate for 4 hours, covered, in the refrigerator.
   
3. Preheat a grill.
   
4. Once the fish has marinated, add the cilantro, roasted peppers, corn, and season with salt and pepper.
   
5. To make the masa cakes, combine the masa flour, eggs, and add a tablespoon of water at a time and form a paste. Make sure the paste is firm and not too watery.
   
6. Form small pancake shapes and grill on each side for approximately 2 minutes.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.