Crispy Skin White Fish Salad
INGREDIENTS
METHOD
-
2 Fillets White Fish (Cod or Alaskan Pollock)
-
2 tablespoons olive oil
-
2 tablespoon butter
-
Salt and freshly ground pepper
-
Chef stone secret spice
-
Bunch of Lettuce
-
1/4 cup cherry tomatoes, Halved
-
1/4 cup pitted black olives
​
For Dressing
-
2 tablespoon mayonnaise
-
1 teaspoon lemon juice
-
1 teaspoon paprika
-
1 tablespoon ketchup
-
1/2 teaspoon tabasco sauce
-
1 teaspoon worcestershire sauce
-
Salt and black pepper to taste
​
-
Season white fish with salt, pepper and secret spice..
-
Set a pan over medium heat, add the oil and melt in butter
-
Place the fish in the pan skin side down and sear on skin for 80% of the time (about 6 minutes)
-
Flip over and cook for a further 2 minutes.
-
On a plate or bowl, layer lettuce, cherry tomatoes, oilives and top wih crispy fish
-
Mix together all ingredients for dressing and drizzle over salad.