At its simplest, the tip is: Serve fish fillets—baked, grilled, pan-fried, roasted or sautéed—topped with a salad of baby greens, very lightly dressed in vinaigrette or olive oil and lime juice.
 
ADD COLOR TO EVERY PLATE OF FOOD

The salad adds vibrant color to a plate of beige, brown and/or white foods, a longstanding practice of chefs (even if times past, the color was a sprig of parsley). You can add even more color a side of yellow squash, carrots, sautéed heirloom cherry tomatoes or any of these “Rainbow Vegetables.”

The Sea Grill adds fun and flavor by layering the dish with a south-of-the-border spin:

Salad-topped grilled black sea bass in a corn salad-filled tortilla bowl. Photo courtesy The Sea Grill | NYC.

Sautéed cherry tomatoes are another
easy way to add color and flavor to a fish
fillet dish. Here’s a sautéed cherry tomato
recipe from Leite’s Culinaria.

You don’t need to make tortilla bowls: You can place the fish on top of the corn salad, or substitute cucumber salad, beans/legumes/bean purée, guacamole, rice or other starch, or vegetables/vegetable purée. But if you want to make the bowls, here’s how:

RECIPE: TORTILLA BOWLS

1. PREHEAT the oven to 425°F. Lightly spray both sides of 8-inch corn tortillas with nonstick cooking spray.

2. PRESS each tortilla over a custard cup, ramekin or other oven-safe bowl; crimp to form the fluted bowl shape. Place on a baking sheet.

3. BAKE for 10 minutes or until the edges are browned. Remove from the oven and cool for 3 minutes. Remove the tortillas from the bowls and cool completely.
 
For larger tortilla bowls that you can use for entrée salads, purchase burrito-size wraps and drape them over a 1-quart ovenproof bowl (we use Pyrex).