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.
- 1 cup Grated yuca
- 1 tbsp. Aleppo
- 1 tsp. Jalapeno powder
- 1 tsp. Mexican oregano
- 1 pinch Salt
- 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.
- 10 ea. Tomatillo
- 1 ea. Lime, juiced and zested
- 2 ea. Jalapenos
- Blend and season.