From: Executive chef David Walzog, SW Steakhouse, Wynn Las Vegas. Yield: 4 servings, 12 rolls. 4 oz. whitefish, skinned, roughly chopped 2 uncooked egg whites ¼ cup heavy cream ½ tsp. salt ¼ tsp. ground black pepper 1 tsp. ground coriander 1 tsp. ground cumin 1 tsp. crushed Aleppo pepper 2 tsp. kosher salt 1 tsp. ground black pepper 2 Tbsp. canola oil plus more as needed for frying 5 oz. skinless black bass fillet 1 small white onion, ¼” dice 1 red pepper, ¼” dice 1 yellow ...

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