4 - 6oz pcs
of Chilean Sea Bass fillet
1 cup dried Wasabi flavored peas
2 tablespoons melted unsalted butter
Salt & pepper
2 tablespoons Extra virgin Olive oil
1 tablespoon Butter
Start by crushing
the Wasabi peas in a blender until they
become a slightly larger breadcrumb consistency
(leave some peas whole for later garnish)
salt and pepper both sides of the fish.
Coat the top of each piece of Sea Bass
with melted butter. Firmly press the top
of the fish into the blended Wasabi peas.
Pre heat oven to 400. In a medium skillet
heat Olive oil and butter over a medium
flame. Place fish in skillet coated side
down for 2 minutes. Flip and cook again
for 2 minutes. Finish by placing in heated
oven for 4-5 minutes depending on thickness.
Shown served over
Miso Mushroom Carpaccio
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