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