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COBIA "FILET O FISH" - CHEF JOSE MENDIN

COBIA

Open Blue Cobia "filet o fish"

jalapeño tartare sauce, cheddar, pickled lettuce slaw

Ingredients

1ea 8oz Cobia Filet (butterflied)

2cups egg wash

2cups flour

2cups seasoned breadcrumbs

2ea cheddar cheese sliced

1cup chifonadde romaine lettuce

1tbsp white soy

1tbsp rice wine vinegar

1tsp yuzu juice

1tsp lemon juice

1tbsp chopped pickled jalapeño

1tbsp chopped shallot

2tbsp jalapeño tartar sauce

1ea brioche bun

1tsp butter

For the Fish

Using the Egg Wash, AP Flour and seasoned breadcrumbs we are going to bread our fish first by passing thru the flour then eggwash and then finishing with bread crumbs

For the Salad

In a mixing bowl add lettuce, chopped pickled jalapenos, chopped shallots, vinegar, white soy, olive oil, yuzu juice mix well.

For the tartar sauce

Ingredients

1 cup real Mayonnaise
1 cup finely chopped dill pickles
1 Tbsp dill (fresh or frozen), OR 1 Tbsp finely chopped fresh parsley
1 tsp lemon juice
1/4 tsp freshly ground black pepper

1tbsp chopped pickled jalapeño
2 Tbsp finely chopped shallot

1tsp yuzu juice

MOP

Mix all using a mixing bowl.

Fry the breaded fish and toast the bread with the butter. On the lower bun add the tartar sauce, then the fried fish and top with cheese and salad. Enjoy!

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