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Barramundi Tacos

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.


Shishito Lemon Puree

INGREDIENTS

  • 1-2 ea. Meyer lemons, charred
  • 4-8 ea. Shishito peppers, charred
  • ½ ea. bunch of Parsley (for added color)

METHOD

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

Slaw

INGREDIENTS

  • ¼ ea. Cabbage, red and green
  • 1-2 ea. Serrano, sliced
  • 1 tbsp. approx. Mayo (adjust as needed)
  • ½ ea. Lime, juice
  • tt. Salt and pepper

METHOD

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

ASSEMBLE

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