– matsuno koto buki (tochigi) garnish tai – snapper tai, tako and chiu toro – snapper, octopus and medium fatty tuna (left to right) awabi, tamago, ankimo, and kajiki maguro – baby abalone, egg omelet, monkfish liver and seared swordfish chef taka drew a map of japan so he could point to where the fish...
"before opening honest weight, john had a reputation for this being this purveyor extraordinaire. he would educate chefs on where and when to get certain types of fish. we brought that philosophy to this place." bazan said. honest weight is located in the junction neighbourhood. it's part restaurant...
note: recipe directions are for original size. lemon aioli: garlic cloves, or more to taste, sliced / teaspoon kosher salt tablespoon lemon juice teaspoon lemon zest (preferably from meyer lemon) pinch cayenne pepper / cup mayonnaise tartine: large thick slices day-old french bread white anchovy fillets...
eggs, lightly beaten / c. olive oil c. shredded monterey jack cheese with jalepenos / c. chopped tomatoes t. lime juice ( -inch) flour tortillas salsa and sour cream (optional) instructions combine flour, cumin, chili powder and cayenne pepper in pie plate. dip fish in beaten eggs; dredge in flour mixture...