INGREDIENTS

12 each  8" Pressed Mazina™ Tortillas (08043) , cut into 1/2" ribbons 
3/4 cup  Basil , chiffonade 
12 portions 4 oz. ea. Grouper fillet, washed 
 Olive Oil , as needed 
3 cups Picatta Sauce , see related recipe 
 Basil , chiffonade, flash fried, as needed 
 Lemon Zest , as needed 

DIRECTIONS

1.) To assemble one portion, press 1 tbsp. of basil to the grouper fillet so that it sticks. Over medium high heat, in a sauté pan with olive oil, add the grouper, basil side down, and sear for 30 seconds. Flip the fish and finish cooking on the other side.

2.) Pre-heat deep-fryer to 350°F.

3.) In the deep-fryer, flash fry the tortilla ribbons from 1 tortilla for about 5 seconds, or until they begin to take on texture. Drain the tortillas and toss with picatta sauce.

4.) To serve, place the grouper over the tortilla ribbons and garnish with flash fried basil and lemon zest.

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