White fish seared and crusted with grated yuca with tomatillo salsa and lime.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Mic Food and FOH.
Yuca Crust
INGREDIENTS
- 1 cup Grated yuca
- 1 tbsp. Aleppo
- 1 tsp. Jalapeno powder
- 1 tsp. Mexican oregano
- 1 pinch Salt
METHOD
- Mix and place in between parchment paper and flatten.
- Place on a sheet tray and refrigerate for 30 minutes to an hour. Cut into desired shape.
Tomatillo Salsa
INGREDIENTS
- 10 ea. Tomatillo
- 1 ea. Lime, juiced and zested
- 2 ea. Jalapenos
METHOD
- Blend and season.
