Photo by Fred Bollaci (pictured with lemon zest and grilled lemon as another option)
Recipe courtesy of Jack Dusty
Blistered Shishito Peppers with Anna Maria Island Bottarga
Ingredients:
4 ounces local shishito peppers
½ cup canola oil
Half lemon, freshly squeezed
Maldon salt, to taste
Anna Maria Island bottarga, left in dehydrator overnight
Method:
Heat the canola oil until it is translucent and beginning to lightly smoke. Add shishito peppers and stir often. Remove the peppers after the skin has blistered and lightly split. Season with freshly squeezed lemon juice and Maldon sea salt. Use a microplane to shave the dehydrated bottarga over the blistered peppers.
Note: my good friends at Gulf Coast Caviar and Bottarga sell locally-sourced Bottarga from Red Mullet roe caught in Cortez Bay (Anna Maria Island), some 20 minutes north of Sarasota.
