Chile Pepper Striped Bass |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A little salt sprinkled onto the fillets balances and enhances fiery flavors from the marinade. Panko (Japanese breadcrumbs) has about one-fourth the sodium of dry breadcrumbs but offers the same satisfying crunch to sautéed fish. Ingredients:
1/4 cup finely chopped seeded anaheim chile |
1 teaspoon minced garlic |
1/4 teaspoon ground red pepper |
5 teaspoons canola oil, divided |
4 (6-ounce) farmed-raised striped bass fillets (about 1/2 inch thick) |
2 large egg whites, lightly beaten |
1/3 cup panko (japanese breadcrumbs) |
1/2 teaspoon grated lemon rind |
1/4 teaspoon salt |
4 lemon wedges |
Directions:
1. Combine the first 3 ingredients and 2 teaspoons oil in a large zip-top plastic bag. Add fish to bag; seal and refrigerate for 30 minutes.
2. Remove fish from bag, discarding marinade. Brush chile off fish. Place egg whites in a shallow dish. Combine panko and rind in another shallow dish. Dip fish in egg white; dredge in panko mixture. Repeat procedure with remaining 3 fillets, egg white, and panko mixture. Sprinkle fillets evenly with salt.
3. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add fish to pan; sauté 3 minutes or until golden brown. Turn fish over; cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.
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