- ½ cup canola oil
- 4 ounces local shishito peppers
- Half lemon, freshly squeezed
- Maldon sea salt, to taste
- Anna Maria Island bottarga, left in dehydrator overnight
Heat canola oil in large, straight-side skillet until translucent and beginning to lightly smoke. Add shishito peppers and stir often. Remove peppers after skin has blistered and lightly split. Season with lemon juice and salt. Use microplane to shave dehydrated bottarga over blistered peppers.
Recipe courtesy of Jack Dusty