Hebi with Rosemary Aioli

Ingredients:

• 4 — 8 oz. hebi fillets
• 2 cloves garlic
• 1 bunch fresh cilantro, divided
• 1 lemon, juiced
• 2 Tbsp. white wine vinegar
• 1 Tbsp. paprika
• ½ tsp. red chili pepper flakes, crushed
• 1 Tbsp. cumin
• 2 Tbsp. olive oil
• Salt and pepper to taste
• Lemon wedges

Rosemary Aioli:

1. ½ lemon, juiced
2. ¼ tsp. salt
3. ¼ tsp. pepper
4. ⅛ tsp. cayenne
5. 1 garlic clove
6. 1 Tbsp. rosemary
7. 1 Tbsp. basil
8. ½ c. extra virgin olive oil

In food processor, create the aiʻoli by processing the lemon juice, salt, pepper, cayenne, and garlic until well blended, about 1 minute. Add the rosemary and basil. With the food processor running, slowly add the olive oil and process until it reaches desired consistency. Set aside.

In a shallow baking dish, mix together the cornmeal, flour, cayenne pepper, garlic powder and pinch of salt. In a separate baking dish, add the buttermilk. Dip the hebi fillets in the buttermilk. Shake off excess liquid then dip in cornmeal mixture. Shake off excess mixture and set aside. Heat vegetable oil in a large, deep frying pan over medium-high heat. Cook for 2 minutes, flip the fish over then cook for another minute until golden brown. Serve with the aiʻoli.

Serves 4