Heat a cast iron skillet over high heat. Add one tablespoon of oil. Add the shishito peppers and cook turning to blister. Remove peppers from skillet then place in a bowl then toss with half the lemon juice, sea salt and black pepper.
Fold flour with sea salt and black pepper. Dredge the cheese in the seasoned flour then place on a plate.
Warm three tablespoons of oil in a sauté pan over medium-high heat. Place the saganaki in the oil and cook golden brown on each side for 1 minute per side.
Pour the ouzo in the pan with the cheese to flame then add remaining lemon juice and lemon zest. Place the saganaki on a warm plate then top with sauce from the pan followed by a drizzle of hot honey.
Put the blistered peppers on top of the cheese followed by the crispy onions. Cut grilled pita into small triangles and serve on the side.
Ingredients
3 oz. Saganaki cheese
2 tbsp. Roma® All-Purpose Flour
1/4 tsp. West Creek® sea salt kosher
1/8 tsp. Magellan® Black Pepper, ground
3 tbsp. Roma® Sauté oil
5 ea. shishito peppers
1 1/2 tbsp. Roma® Sauté oil
1/4 tsp. West Creek® sea salt kosher
1/8 tsp. Magellan® Black Pepper, ground
1 tbsp. Ouzo
1 1/2 ea. Peak Fresh Produce® Lemon(s), juice and zest
