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Crusted White Fish and Tomatillo

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


  • 1 cup Grated yuca
  • 1 tbsp. Aleppo
  • 1 tsp. Jalapeno powder
  • 1 tsp. Mexican oregano
  • 1 pinch Salt


  1. Mix and place in between parchment paper and flatten.
  2. Place on a sheet tray and refrigerate for 30 minutes to an hour. Cut into desired shape.

Tomatillo Salsa


  •  10 ea. Tomatillo
  • 1 ea. Lime, juiced and zested
  • 2 ea. Jalapenos


  1. Blend and season.