• Pangasius Fillets
  • Ottavio Olive Oil
  • Adam’s Reserve Peppercorn & Garlic Sear-n-Crust
  • Robert’s Reserve Onion Blossom & Horseradish Sauce
  • Coleslaw

Heat Olive Oil in heavy Skillet over medium high heat.  Coat Fillets with Olive Oil and season heavily with Peppercorn & Garlic Sear-n-Crust

Fry Fillets in Olive Oil until Golden Brown

Mix Slaw with Onion Blossom & Horseradish Sauce

Place pieces of Fish in Corn Tortilla and top with Slaw

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Comments
  1. belocchio says:

    This is a taco with my name written all over it. I am mad for the combination of flavour and texture.. And of course it’s spicy. Time to do a Mexican Hat Dance over this one Cheffy. V.

  2. Chef Emil says:

    I specially designed Ruby emblazened Cowboy Boots for the occasion!

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