fish, tacos, healthy, recipe,

When <a href=/articles/2013/04/mr-porter-equinox-video>Michael Chernow</a> opened The Meatball Shop in New York City, he redefined the workout-friendly, high-protein meal. Now he’s taken that same concept to the open water: <a href=http://www.seamores.com/>Seamore’s</a>, in Nolita, uses the same build-a-meal approach that made TMS so popular. Choose a fish (offerings change based on season and availability), then spice and serve the way you want—sandwich, tacos, or salad.Chernow, for whom fitness is a way of life, has made fish a central part of his healthy diet for <a href=http://q.equinox.com/articles/2013/04/mr-porter-equinox-video>years</a>. But the public has not been as enthusiastic. Fish can be difficult to cook, which sends people to terrestrial protein sources, but consider that 3 oz of <a href="http://ndb.nal.usda.gov/ndb/foods/show/5408?fgcd=&#x26manu=&#x26lfacet=&amp;format=&amp;count=&#x26max=25&#x26offset=25&#x26sort=&#x26qlookup=game+meat">bison</a> is 190 calories for 16 grams of protein, while the same amount of <a href="http://ndb.nal.usda.gov/ndb/foods/show/4470?manu=&amp;fgcd=">cod</a> has 70 calories and 15 grams of protein. And if you’re the kind of person who buys cage-free organic eggs, you’ll want to make sure your fish purchases are equally responsible. It can get complicated—domestic Mahi Mahi ok, <a href=http://www.seafoodwatch.org/-/m/sfw/pdf/guides/mba-seafoodwatch-northeast-guide.pdf?la=en>imported not</a>—so download the <a href=http://www.seafoodwatch.org/seafood-recommendations/our-app target=_blank>Seafood Watch App</a> for a quick reference guide. Secure that sustainable fish and make one of Seamore's signature high-protein meals: For the pico de gallo: 4 Beefsteak tomatoes, diced 1 large red onion, diced 2 jalapeños, seeded and diced 1 bunch cilantro, roughly chopped 4 garlic cloves, diced 1 tbsp Kosher salt 1 tsp cumin For the black bean puree: 1-15 oz can black beans, drained ½ cup freshly squeezed lemon juice ½ cup extra virgin olive oil 1 tsp freshly ground black pepper For the tacos: 8-6 inch corn tortillas 16 oz yellow tail flounder fillet, cut into strips Kosher salt Freshly ground black pepper 2 tbsp canola oil 4 cups shredded little gem or romaine lettuce 1 avocado, sliced 1 cup crème fraîche 2 red radishes, shaved 4 lime wedges Directions for the pico de gallo:In a food processor, pulse together tomatoes, onion, jalapeños, cilantro, garlic, 1 tbsp Kosher salt and cumin until incorporated; set aside. Directions for the black bean puree:In a food processor, process together beans, lemon juice, olive oil and pepper until smooth; set aside.Directions for the tacos: On a grill or grill pan over medium-high heat, char the tortillas and place in tin foil to keep warm; set tortillas aside. Season fish with Kosher salt and pepper, brush with canola oil and sear until fish is golden brown, 2 minutes; flip and cook until fish is cooked through, 1 minute. Divide bean mixture, lettuce, fish, pico de gallo, avocado, crème fraîche and radishes among tortillas. Serve with lime wedges.

Spicy black bean fish tacos

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