PREP TIME
10 min
COOK TIME
8 min
SERVES
2
INGREDIENTS
-
1lb halibut cubes, no skin, from your local Fisherman’s Market
-
1 burrata
-
6 strips of prosciutto
-
Arugula (as much as you’d like)
-
2 Portuguese buns (or equivalent)
-
Balsamic reduction/glaze (for drizzling)
-
Olive oil (for drizzling )
-
2 Rosemary twigs (chopped)
-
5 tbsp Jerry’s Faves No Bull
-
Salt & pepper to taste
-
1/4 cup cornstarch
-
1/4 cup flour
-
1/2 cup oil for frying
-
3 tbsp mayo (to spread on buns)
-
2 tbsp of butter (to toast buns)
DIRECTIONS
-
Pat the dry halibut, and cut it into 1.5-1 inch cubes.
-
Season the halibut with salt, pepper, rosemary and Jerry’s Faves No Bull.
-
Combine the starch, flour and rosemary in a mixing bowl.
-
Toss the halibut in the starch and flour mixture until evenly coated.
-
Preheat the skillet with oil to medium heat and fry the halibut, turning every 1.5 minutes. Cook for 3-5 minutes.
-
Place the halibut on the toasted buns with mayo and the rest of the ingredients to your preference.
This recipe was created by Chef Ty Gordon.
