In a moment of inspiration I came up with a recipe on the way home from work last night and it is definitely a keeper. Easy, light and really, really delicious.
I tend to shy away from Asian dishes for some reason. Maybe because I haven't stockpiled a lot of the ingredients such as fish or hosin sauce. What I do have is some wasabi mustard I came across at my local Fresh Market on sale. I really wanted to use some of that in my dish so that is where the Asian inspiration came from. On the side I whipped up a chunky mango salad that was dressed simply with Annie's Organic Goddess dressing. It would have been great with some fresh cilantro but when I took mine out of the fridge it was looking rather sorry so I decided to forgo that ingredient. If you try it out and it's good let me know!
Asian Panko Crusted Black Sea Bass
Serves 2
Ingredients
4 small sea bass fillets or other white fish
1 Tbsp honey
1 Tbsp wasabi mustard
1 tsp soy sauce
2/3 cup panko (Japanese bread crumb)
1 Tbsp black and white sesame seeds
Cooking spray, I used organic coconut
Directions
1. Preheat the broiler to high.
2. Mix the honey, mustard and soy sauce in a small bowl and then transfer to a shallow dish.
3. Pour the panko and sesame seeds in a second shallow dish and mix well.
4. Dip the fish fillets in the honey mixture and then roll in the panko. Spray with cooking spray.
5. Broil 3 to 4 minutes per side.
Chunky Mango Salad
Serves 4
Ingredients
1 ripe mango, peeled, seeded and diced
1 red pepper, seeded and chopped
3/4 sugar snap peas
1/2 cup baby carrots, sliced
3 Tbsp Asian dressing, I used Annie's Organic Goddess
Directions
1. Mix all mango through carrots in a medium size bowl.
2. Pour dressing over salad and toss to coat.
8 comments:
Sea Bass is one of my favorites. When cooked right, there couldn't be a more perfect fish. I think it's one of those we are suppose to limit ourselves to once a month?? not sure.
I like that recipe though. Will have to try.
What a beautiful summer meal. I love sea bass (although I'm trying to cut back), but I'm not the biggest fan of cilantro, so I would probably leave it out too!
Thanks for the comments ladies! This is actually black sea bass (caught, of course, by my dad) which is managed by the South Atlantic Fishery Management Council. He is very careful to follow all the regulations and has a great concern for conservation. In fact, commercial fishing for black sea bass was reopened in June. The Chilean seabass is severely overfished and is rated “Avoid.”
this looks great!! I love sea bass. Great blog you have here....thanks for sharing
I bought that same mustard and had no idea what to do with it. :) Now I do!
As a wasabi/Asian food FIEND I have to say that I love the flavors in this breading! Totally making me drool right now.
I just love panko breaded fish. We usually eat tilapia, and are careful to make sure it wasn't farmed in China.
The Asian flavors look wonderful. I use them a lot, but I've been having trouble finding sesame oil that doesn't have a peanut/tree nut facility warning on it lately, though. Do you have a brand that you use?
I don’t have a specific brand I can suggest….I usually just use an olive oil mister that I fill myself with organic olive oil if I’m cooking for my daughter. She actually couldn’t have this dish unfortunately. She just has so many allergies I end up cooking two meals a lot of times.
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