From the episode, “My Way or The Highway”

SERVES 4

YOU’LL NEED

FOR THE MISO HERB CRUST
1 cup miso paste
1 cup butter, room temperature
1 bunch cilantro, chopped
1 bunch chives, chopped
1 ½ cups panko breadcrumbs
24 oz. flounder, fileted and portioned (6 oz each)
Salt and pepper, to taste

FOR THE AVOCADO WHIP
1 avocado
½ cup mayonnaise
½ cup sour cream
3 cloves garlic, minced
1 tbsp rice wine vinegar
Salt and pepper, to taste

MANGO PICO DE GALLO
½ cup Roma tomatoes, seeded and diced
1 red onion diced
4 cloves garlic
1 jalapeno, seeded and diced
1 mango, peeled and diced
Juice of 1 lime
1 bunch cilantro, chopped
Salt and pepper, to taste

FOR THE MUSTARD VINAIGRETTE
3 tbsp Dijon mustard
3 tbsp white vinegar
1 tbsp honey
2 cloves garlic, chopped
1 shallot, minced
½ cup grapeseed oil

FOR THE SALAD
1 cup Napa cabbage, shredded
1 red pepper, sliced
1 cucumber, peeled and sliced
1 head of fennel, sliced
1 red onion, sliced

MAKE IT

MISO HERB CRUST
1) In a food processor add miso, butter, cilantro, chives, and puree until smooth.
2) Add panko bread crumbs and pulse together.
3) Remove mixture from the food processor and set aside.

MANGO PICO DE GALLO
1) Place all ingredients in a mixing bowl and combine well.
2) Season with salt and pepper.

AVOCADO WHIP
1) In a large mixing bowl, use a hand blender to combine mayonnaise, sour cream, avocado, garlic, and rice wine vinegar. Blend until smooth.
2) Season with salt and pepper.

MUSTARD VINAIGRETTE
1) In a mixing bowl, use a hand blender or a whisk to combine Dijon mustard, white wine vinegar, honey, garlic, and shallots.
2) Slowly incorporate grapeseed oil, creating an emulsion.
3) Season with salt and pepper and set aside.

SALAD
1) In a mixing bowl add cabbage, red peppers, fennel, cucumbers, and red onion.
2) Dress the mixture with the mustard vinaigrette.
3) Season with salt and pepper.

FISH & PLATING
1) Pre-heat oven to 400.
2) Using your hands or the back of a spoon, coat the flounder with miso herb crust. Place the fish on a baking sheet and place in the oven.
3) While the fish is in the oven place avocado whip on a plate. Top the avocado whip with the cabbage salad.
4) After about 8 minutes, remove the flounder from the oven. The flounder should be cooked through.
5) Place the cooked flounder on top of the cabbage salad. Finish with mango Pico de Gallo.