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. 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.


Yuca Crust

INGREDIENTS

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

METHOD

  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

INGREDIENTS

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

METHOD

  1. Blend and season.


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