SOUTH OF THE BOARDER FISH RODRIGO FISH FILETS ENJOY DAN:

           BAKED WHITE FISH RODRIGO STYLE by CHEF DAN:

Serves 4

INGREDIENTS:

2 scallions thinly slice, on the bias

1 bunch cilantro leaves, chopped

2 jalapeno peppers, blackened

1 tablespoon soy sauce

1 tablespoon mirin

1 tablespoon hoisin sauce

1/4-lime juice

2 tablespoons fish sauce

3 tablespoons olive oil

4 tilapia or sea bass, red snapper, cat fish, gently rinsed and patted dry

1 cup all-purpose flour

1/2-cup parmesan cheese

Sea salt and freshly ground black pepper to taste

6 warm tortillas

DIRECTIONS:

1.   Roast jalapenos over open flame or on the barbeque.

2.   When blackened and blistered place in a paper bag.

3.   Peel off the skin with a paring knife, slice set aside.

4.   In a mixing bowl, combine scallions, sliced jalapenos, cilantro, soy sauce, mirin, hosin sauce, lime juice, fish sauce and 1 tablespoon oil.

5.   Set aside for 15-20 minutes.

6.   Sprinkle the fish filets with salt and pepper.

7.   In a bowl mix all-purpose flour with parmesan cheese.

8.   Dredge the filets in the flour mixture and coat thoroughly each side.

9.   In a skillet over medium-heat add oil and when sizzling.

10.                Add fish filets and sear for 3 minutes per side.

11.                Let the bottom brown thoroughly.

12.                Flip and brown the other side.

13.                When fish flakes with a fork it is done

14.                Place the fish on a platter and pour the sauce on top.

15.                Serve with warm tortillas

ENJOY DAN:                                    BON-APPETITE!!