Spicy Black Bean Fish Tacos

This staple from Michael Chernow’s new seafood spot is lean protein done right.

When Michael Chernow 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: Seamore’s, 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.

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Chernow, for whom fitness is a way of life, has made fish a central part of his healthy diet for years. 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 bison is 190 calories for 16 grams of protein, while the same amount of cod 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, imported not—so download the Seafood Watch App for a quick reference guide.

Secure that sustainable fish and make one of Seamore’s signature high-protein meals:

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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.