Recipe courtesy of Razz's Restaurant and Bar
Spiced Cashew and Mustard Seed Crusted Sea Bass with Watermelon Salsa
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 685
- Total Fat
- 44
- Saturated Fat
- 6
- Carbohydrates
- 39
- Dietary Fiber
- 7
- Sugar
- 9
- Protein
- 39
- Cholesterol
- 58
- Sodium
- 858
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
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.