Filleted Whole Fish Tataki with Buffalo Mozzarella and Potato

November 2, 2011 by Jim Feldman

Viviana Varese, award winning Italian chef of Alice Ristorante in Milan, shares this creative fish recipe, using the tataki technique of searing, then chilling the fish, to seal in it’s flavor. You can use any thick filet of firm, low fat white fish as a substitute. The dish is dressed with aromatic Giusti Balsamic Vinegar.

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