Pistachio Crusted SeaBass

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

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.

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