4.7/5
(3 Votes)
Ingredients
- 1/2 white onion, finely chopped
- 2 tablespoons jalapeño, finely
- chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon granulated garlic
- 1 teaspoon black pepper
- 1/2 tablespoon parsley, finely
- chopped
- 1 1/2 cups panko breadcrumbs
- 1/2 teaspoon lemon pepper
- 1 teaspoon onion powder
- 1/4 cup all-purpose flour
- 1 egg
- 1/4 cup buttermilk
- 1/4 cup half-and-half
- 4 pounds boneless sea bass, cut
Preparation
Step 1
Preheat oven to 350 degrees. Combine onion, jalapeño, salt, garlic, pepper, parsley, breadcrumbs, lemon pepper, onion powder and flour in a mixing bowl.
2. Whisk together the egg, buttermilk and half-and-half and brush mixture on top of each piece of sea bass.
3. Place sea bass, egg wash-side down, into the jalapeño crust mixture.
4. Heat olive oil in a saute pan and sear sea bass, crust-side down. Remove from pan and place in the oven, crust-side up, for 10 to 12 minutes until done. Serve atop saffron risotto
Read more here: http://www.star-telegram.com/2014/03/05/5620743/chefs-food-and-sparkling-wine.html#storylink=cpy
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