Spiced Cashew And Mustard Seed Crusted Sea Bass With Watermelon Salsa Recipes

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LEMONGRASS-PANKO CRUSTED SEA BASS



Lemongrass-Panko Crusted Sea Bass image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 29

2 cups coconut milk
1 tablespoon fish sauce
1/2 cup clam juice
1/4 white wine
2 kaffir lime leaves
1 tablespoon garlic
2 shallots
1 stalk lemongrass
1 tablespoon fresh ginger
1 ounce green curry paste
1/4 cup brown sugar
1/4 cup lime juice
1/4 cup carrot, small dice
1/4 cup celery, small dice
1/4 cup yellow onion, small dice
1 tablespoon chopped fresh ginger
1 cup basmati rice
3 cups water
1/2 tablespoon turmeric
1/2 cup zucchini squash, julienne
1/2 cup yellow squash, julienne
1/4 cup carrots, julienne
1/2 cup red bell peppers julienne
Oil or butter
1/4 cup cayenne pepper
1/4 cup paprika
1 cup grapeseed oil
4 (6-ounce) sea bass fillets
Grapeseed oil

Steps:

  • 2 cups panko
  • 3 kaffir lime leaves
  • 2 tablespoons dried lemongrass
  • Preheat oven to 350 degrees F.
  • For the Green Curry Sauce:
  • Combine the coconut milk, fish sauce, clam juice, white wine, kaffir lime leaves, garlic, shallots, lemongrass, ginger and green curry paste into a saucepot. Reduce by 1/3 over medium heat. Add brown sugar and lime juice. Strain through chinois.
  • For the Gingered Basmati Rice:
  • Sweat the carrots, celery, yellow onion and fresh ginger in a medium saucepot. Add basmati rice and toast. Add water and turmeric, and bring to a boil then cover. Finish in the preheated oven for 15 to 20 minutes.
  • For the Stir-Fried Vegetables:
  • Heat saute pan on medium-high heat. Saute vegetables in oil or butter until al dente.
  • For the Lemongrass-Panko Crust:
  • Add panko bread crumbs, kaffir lime leaves and dried lemongrass to food processor and pulse until uniform. Sift through china cap to remove any large chunks.
  • For the Chili Oil:
  • Toast cayenne pepper and paprika in a saute pan over medium heat for 3 to 4 minutes. Add grapeseed oil, remove from heat and let steep for about 5 minutes. Strain through coffee filter.
  • For the Sea Bass:
  • Preheat oven to 400 degrees F.
  • Heat a cast iron skillet on med to medium-low. Crust 1 side of the sea bass with the panko mixture. Season the other side of the fish with salt and pepper. Cook the fish, panko side down, in grapeseed oil until golden brown, about 5 to 7 minutes. Flip the fish and finish in the preheated oven until done (about 6 to 7 minutes depending on the thickness of the fish).
  • Serve the fish with the sauce alongside the rice and vegetables.

FISH TACOS WITH WATERMELON SALSA



Fish Tacos With Watermelon Salsa image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 cups diced seedless watermelon
1/2 small red onion, finely diced
1/2 cup roughly chopped fresh cilantro
Juice of 2 limes, plus lime wedges for serving
1 jalapeno pepper, seeded and finely diced
1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing
Kosher salt
1 pound skinless wild striped bass fillets
1 teaspoon chipotle chile powder
1 romaine lettuce heart, thinly sliced
8 corn tortillas
1 avocado, sliced

Steps:

  • Make the watermelon salsa: Combine the watermelon, red onion, cilantro, lime juice and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt and set aside.
  • Preheat a grill to high. Sprinkle the fish on both sides with the chile powder and 1/2 teaspoon salt; drizzle both sides with the remaining 2 teaspoons olive oil. Brush the grill with olive oil, then add the fish and grill until marked and cooked through, 4 to 5 minutes per side. Transfer the fish to a plate and break into bite-size pieces.
  • Meanwhile, toss the lettuce with 2 tablespoons of the juices from the watermelon salsa and a pinch of salt. Warm the tortillas on the grill and fill with the fish, watermelon salsa, avocado and lettuce. Serve with lime wedges.
  • Per serving: Calories 437; Fat 18 g (Saturated 3 g); Cholesterol 93 mg; Sodium 636 mg; Carbohydrate 45 g; Fiber 6 g; Protein 25 g

Nutrition Facts : Calories 437 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 93 milligrams, Sodium 636 milligrams, Carbohydrate 45 grams, Fiber 6 grams, Protein 25 grams

CASHEW-CRUSTED SALMON WITH BOK CHOY



Cashew-Crusted Salmon with Bok Choy image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil, divided
6 salmon fillets
1/3 cup honey mustard
2 tablespoons onion flakes
Freshly ground black pepper
1/2 cup finely chopped dry-roasted cashews
2 cloves garlic, minced
1 bunch bok choy, rinsed well and chopped

Steps:

  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Brush honey mustard all over salmon. Season both sides of salmon with onion flakes and black pepper. Place cashews in a shallow dish, add four of the salmon fillets and turn to coat.
  • Place all salmon fillets in hot skillet and cook 3 minutes per side, until fork-tender.
  • Heat remaining olive oil in separate large skillet over medium heat. Add garlic and cook 1 minute. Add bok choy and cook 2 minutes, until greens wilt but stalks are still crisp-tender. Season, to taste, with salt and pepper.
  • Serve the cashew-crusted salmon with this meal and reserve 2 uncrusted fillets for another meal.

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