Sea Bass Blue Corn Tacos with Pineapple Salsa

For the sea bass:

1/3 cup blue or yellow cornmeal
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp smoked paprika
1/2 tsp oregano
1/2 tsp garlic powder
1/4 tsp chipotle chile powder
1/2 tsp salt
1/2 tsp freshly ground pepper
1 pound boneless, skinless sea bass fillets
canola oil or natural oil spray for shallow-frying

For the salsa:

1 small pineapple, cut in fine dice to equal 4 cups
1/4 small red onion, cut in fine dice
1/3 cup chopped cilantro
juice of 1/2 lime
salt and minced fresh chile to taste

Other ingredients:

warmed blue corn tortillas
light sour cream
finely shredded green cabbage
crumbled cotija cheese
lime wedges

For salsa, combine all ingredients in a bowl and let sit while you prepare fish.

For fish, mix dry ingredients together in shallow bowl. Cut fillets in pieces the length of your tortillas and a couple inches wide. Dredge fish pieces. Shallow-fry until cooked on both sides. Remove to a plate.

Assemble tacos as follows: On a tortilla, spread 2 tsp light sour cream. Place a fish fillet atop sour cream. Top with a small handful of cabbage, then pineapple salsa. Sprinkle with cotija cheese and squeeze lime.