Pistachio Crusted SeaBass Recipe

Seafood

More Seafood Recipes

Ingredients:

1 lb. Chilean Seabass
1 cup ground pistachios
1 cup Panko (Japanese style bread crumbs)
1/2 cup Dijon mustard
2 Tbl. fresh herb mixture, chopped
Lemon grass Sauce:
2 shallots chopped
1 stalk lemon grass, chopped
1 garlic clove, chopped
1 Lb. butter, softened
1 bay leaf
1 Tbl. Whole white peppercorns
2 cups white wine
1/2 cup cream

Directions:

For the Fish:
Brush fish with Dijon mustard and coat with herbs, Panko and Pistachios mixture. Bake at 375*F. for 10-12 minutes

For the sauce:
Put shallots, garlic, wine, peppercorns, lemon stalk and bay leaf in a medium sauce pan. Reduce slowly to a syruppy consistency.
Add cream and reduce a little more.
Whisk in the butter a little at a time over low heat until all the butter is used. Sauce should be creamy.
Strain through a fine sieve.

Either nap the fish on a serving platter or offer it in a gravy boat for individuals to serve themselves. Enjoy

If Panko not available, try the site below: http://www.kikkoman-usa.com/html/foodservice/food_prod10.html

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Submitted 6/13/05.
Source: Chef Jim Strausbaugh- Ritz Carleton Restaurant
Submitted By: Eileen Werth
crzylegs@erols.com
Pistachio Crusted SeaBass


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