The Chef: Luis Lopez
The Restaurant: City Hall, The Restaurant in downtown Miami
The Dish: Mahi Sliders
Ingredients:
1/2 cup rice vinegar
1/2 cup sugar
pinch red pepper flakes
1/8 cup water
1/2 cup green cabbage
1/2 cup red cabbage
1 ounce julienne carrots
1/2 cup light beer (any kind)
1/2 cup rice flour
1/2 teaspoon salt
1/2 gallon vegetable oil
one 8 ounce filet Mahi Mahi
4 slider buns
salt and pepper to taste
Method of Preparation:
– Make the pickle juice first- put vinegar, sugar, water and red pepper flakes in a pot and bring to a boil. Set aside to cool
-Now make the Tempura batter. In a bowl, mix rice flour, light beer, salt and pepper and mix well.
-Slice Mahi Mahi into slider-sized pieces. Heat oil in a pot to 350 degrees- dredge the Mahi in rice flour, then dip into Tempura batter. Fry until done-about 3-4 minutes. When the fish pieces are golden brown and float to the top they’re done. Set aside.
-Julienne carrots and the cabbages. Toss together and then add the pickle juice to taste.
To Plate:
Put the cabbage salad on a slider bun, then top with the fish and season with cajun remoulade and garnish with tomato and pickle and fresh parsley.
Serving suggestion: Dogfish Head India Pale Ale
Serves: 2
City Hall, The Restaurant
2004 Biscayne Blvd.
Miami, FL
Phone:
(305) 764-3130
http://www.cityhalltherestaurant.com/about.php