Australis Barramundi Fish Tacos

With shishito and meyer lemon

by Chef Mikel Anthony


This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Australis Barramundi. To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and ChefsRoll.com.

 



Shishito Lemon Puree

INGREDIENTS

  • Meyer lemon charred 1-2
  • Shishito peppers charred 4-8
  • Parsley ½ bunch (for added color)

METHOD

  1. Puree in blender to desired consistency with oil. Season to taste.

Slaw

INGREDIENTS

  • Cabbage red and green ¼ each
  • Serrano 1-2 sliced
  • Mayo approx 1tbsp and adjust as needed
  • Lime juice ½ lime
  • S&P to taste

METHOD

  1. Shred cabbage and toss with other ingredients. Season to taste


ASSEMBLE

Plate tortillas, cover with puree, add slaw, and then grilled fish.

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