Wasabi Sea bass
Wasabi is a spice with an extremely strong flavor. It is also known as "Japanese horseradish." Most people are familiar with wasabi paste that is used to add spice to soy sauce when serving sushi. This recipe uses a mix of wasabi flavored mustard and wasabi paste. In spite of the spicy flavor of the wasabi, this dish is not spicy at all. The sea bass absorbs and neutralizes the heat from the spice. The objective with this dish is to create a crunchy crust on the outside that sears in the juice of the fish.
Ingredients
- 6 sea bass filets cut in squares 2 inch thick and 3 inches on each side
- 6 tablespoons wasabi mustard
- 2 cups panko
- Juice of one lemon
- 1 tablespoon wasabi paste
- Salt & pepper
- 1/2 stick of butter
- 3 tablespoons olive oil
Instructions
Pre-heat oven to 450 degrees. In a large bowl, thoroughly mix wasabi mustard, lemon juice, wasabi paste, salt & pepper. Roll filets in mix, then coat liberally with panko. In a pre-heated pan on high heat, melt 1 tablespoon butter with 1 tablespoon oil. Brown filets on all sides (about 1 minute on each side including the ends), then remove and place on elevated baking rack. Finish in oven for 10 minutes & serve.
