'GMA' Lunch Break: Seamore’s Fish Taco With Striped Bass, Black Bean Puree, Pico de Galo Recipe
As Seen on the 'GMA' Lunch Break Live Stream
"GMA" visited Seamore's, a restaurant in New York City, and met up with their owner Michael Chernow,to try their seasonal fish taco dish.
Watch the "GMA" Lunch Break live stream on ABCNews.com/live and the GMA Facebook page daily at 12:30 p.m. ET.
Makes 2 servings (4 tacos)
For the pico de galo:
Dice/chop tomatoes, onion, garlic, cilantro.
Mix in seasoning, oil and seasoning.
For the black bean puree:
Place black beans in small pot, and slightly heat.
Place in blender and blend with remaining ingredients.
For the tacos:
Heat oil in pan, season and sear pre-portioned fish. Sear and cook.
In a pan, heat up corn tortillas.
Build tacos in these steps:
2. Black bean puree
3. Shredded lettuce
4. Avocado Slice
6. Dress with pico, creme fraiche and radish
7. Serve with lime wedge
Recipes courtesy of Chris Cryer. Reprinted with permission for "Good Morning America."
Main Ingredients: corn tortillas, striped bass, canola oil, tomatoes, onion, black beans, avocado, creme fresh, radishes, garlic, cilantro
Course: Dinner, Lunch