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Recipe courtesy of Razz's Restaurant and Bar

Show: Cooking Live

Episode: Flavors of the Southwest

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Total:: 20 min
Prep:: 15 min
Cook:: 5 min

Yield:: 4 servings

Ingredients

20 ounces sea bass (any type)
1/4 cup seasoning spice: equal amounts coriander, curry powder, cumin, paprika, ground thyme, ground garlic, sage, chili powder, dry mustard, dry ginger, cayenne pepper, salt and pepper
1/4 cup all purpose flour
1/2 cup ground cashew nuts
1/2 cup mustard seed
1/2 cup olive oil for frying
1/2 cup Japanese-style bread crumbs
2 eggs whites, beaten

WATERMELON SALSA:

2 cups watermelon (peeled, seeded and diced)
1 tablespoon small diced onions
1/2 cup small diced peppers
1 teaspoon chopped garlic (optional)
3 tablespoons chopped cilantro
2 medium limes, juiced
Salt and pepper to taste

Directions

On a plate, combine seasoning mix with flour. On another plate combine cashews, mustard seed, and bread crumbs. Roll the sea bass pieces in flour mixture, dip into beaten egg whites, and then roll into cashew and bread crumb mix. Pan-fry the encrusted sea bass in hot olive oil until golden brown in color.

WATERMELON SALSA:

In mixing bowl combine all ingredients and season with salt and pepper.

My Private Notes

Name: Spiced Cashew and Mustard Seed Crusted Sea Bass with Watermelon Salsa
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 20 ounces sea bass (any type); 1/4 cup seasoning spice: equal amounts coriander, curry powder, cumin, paprika, ground thyme, ground garlic, sage, chili powder, dry mustard, dry ginger, cayenne pepper, salt and pepper; 1/4 cup all purpose flour; 1/2 cup ground cashew nuts; 1/2 cup mustard seed; 1/2 cup olive oil for frying; 1/2 cup Japanese-style bread crumbs; 2 eggs whites, beaten; 2 cups watermelon (peeled, seeded and diced); 1 tablespoon small diced onions; 1/2 cup small diced peppers; 1 teaspoon chopped garlic (optional); 3 tablespoons chopped cilantro; 2 medium limes, juiced; Salt and pepper to taste