Recipe: Pesco bäco - Los Angeles Times

TOTAL TIME: 30 minutes plus chilling time SERVINGS: 10 NOTE: Adapted from a recipe by Josef Centeno. Panko (Japanese bread crumbs) is available at well-stocked supermarkets and Asian

markets. 2tablespoons minced chives 2tablespoons minced shallot 2 tablespoons lemon zest 2 tablespoons parsley, minced Scant 2 pounds albacore tuna steaks, about 1 1/2 inches thick (you can

substitute tilapia, cod or pollock) Kosher salt Freshly ground black pepper 5eggs 3 cups panko Vegetable oil for frying 10 flatbreads About 2/3 cup ancho-pomegranate sauce (see recipe) 2

medium avocados, peeled, seeded and sliced (into 20 slices) About 2/3 cup pickled red onion (see recipe) 3 1/3 tablespoons garlic-chive cream (see recipe) About 2/3 cup salbitxada sauce (see

recipe) 1. IN A SMALL BOWL, combine the chives, shallots, lemon zest and parsley and set aside. 2. CUT THE ALBACORE into 10 pieces about 2 inches by 1 1/2 inches (each piece will be about 3

ounces). Season each piece with one-fourth teaspoon salt and a pinch of pepper. 2. IN A MEDIUM BOWL, whisk together the eggs with 2 tablespoons of the herb mixture (reserve the remaining

amount) and set aside. Place the panko in another medium bowl. 3. DREDGE THE FISH in the egg mixture, then in the panko; place on a parchment-lined baking pan. Refrigerate, uncovered, for 30

minutes. 4. FILL A MEDIUM, heavy pot with enough oil to come about 3 inches up the sides (or use a deep fryer). Heat the oil until a thermometer inserted reads 375 degrees. Fry the fish, a

few pieces at a time, until the panko turns golden and the fish is seared, a little over 1 minute. Set the fish aside on a paper towel until all of the fish is fried. Slice each piece

lengthwise into four slices. 5. TO ASSEMBLE A BÄCO, place a flatbread on a plate. Spoon about 1 tablespoon ancho-pomegranate sauce over the bread, top with two slices of avocado, then four

slices of the fish. Top the fish with a scant tablespoon each of pickled onion and salbitxada and a teaspoon of garlic-chive cream (or to taste). Drizzle a good pinch of the reserved herb

mixture over the top. Gently fold one end of the flatbread over to form a sandwich, and serve immediately. Repeat with the remaining flatbreads. EACH SERVING: 681 calories; 31 grams protein;

52 grams carbohydrates; 6 grams fiber; 39 grams fat; 6 grams saturated fat; 149 mg. cholesterol; 1,004 mg. sodium. MORE TO READ