Cabezon Fish Sandwich

Contributed by Nico "The Giant Halibut Slayer" Theunissen

INGREDIENTS 

Skinless Cabezon fillet

Scaled Rockfish skin and fins

Rock scallops

Canola oil 

Flour

Sugar

Apple cider vinegar

Water

Salt

Pepper

Ciabatta roll

Lettuce

Red onion

Tomato

Avocado

Dill

Lemon

Butter

Mayo

Relish

Wooden skewers

Instructions:

TARTAR: Rinse and chop dill. Mix mayo, relish, dill, lemon juice from lemon, salt and pepper to taste. 

PICKLED ONION: Mix water, apple cider vinegar, sugar, salt and chopped dill. Cut red onion into circles and soak in mixture for 20 minutes or to taste. 

SCALLOP BACON: Shuck scallops, remove the lips and button. Fry the lips in butter with salt and pepper until crispy. 

FIN & SKIN CHIPS: Fry fins and scaled skin with salt and pepper in canola oil until crispy. 

SANDWICH: Butter both sides of ciabatta roll and pan fry until brown. Rinse and dry lettuce, then cut it to size. Cut tomato and avocado into slices. 

Cook the Cabezon. Sprinkle the fillet with salt and pepper. Let sit for 5 minutes to draw out the water. Coat fillet in flower. Fry fillet in a small amount of canola oil. After flipping the fish add a small knob of butter and spoon it over the fillet. Be aware not to overcook the fish. Assemble the sandwich: Spread tartar sauce on top slice of roll. Place cooked scallop lips on the tartar sauce. Place lettuce on bottom of roll. Place tomato, avocado and pickled onion on lettuce and rest cabezon fillet on top. Hold the sandwich in place with skewers. Plate sandwich with scallops and fin/ skin chips