A little salt sprinkled onto the fillets balances and enhances fiery flavors from the marinade. Panko (Japanese breadcrumbs) has about one-fourth the sodium of dry breadcrumbs but offers the same satisfying crunch to sautéed fish.
1/4 cup finely chopped seeded Anaheim chile
1 teaspoon minced garlic
1/4 teaspoon ground red pepper
5 teaspoons canola oil, divided
4 (6-ounce) farmed-raised striped bass fillets (about 1/2 inch thick)
2 large egg whites, lightly beaten
1/3 cup panko (Japanese breadcrumbs)
1/2 teaspoon grated lemon rind
1/4 teaspoon salt
4 lemon wedges
How to Make It
Combine the first 3 ingredients and 2 teaspoons oil in a large zip-top plastic bag. Add fish to bag; seal and refrigerate for 30 minutes.
Remove fish from bag, discarding marinade. Brush chile off fish. Place egg whites in a shallow dish. Combine panko and rind in another shallow dish. Dip fish in egg white; dredge in panko mixture. Repeat procedure with remaining 3 fillets, egg white, and panko mixture. Sprinkle fillets evenly with salt.
Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add fish to pan; sauté 3 minutes or until golden brown. Turn fish over; cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.
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Used freshly caught fish from the East Coast ($9.00 for 4 filets) & made this recipe that night ----- Instead of Bass we used Grouper & my husband & I were stabbing each other for the last piece - ha ha!!! We made it again that week for company & they said it was better than they had bought in a nice restaurant the night before. It was easy to follow instructions, & easy to make while I was talking & enjoy a glass of wine! LOVE IT!!!!!!!!!!!!!
Made this last night and it was a hit--I will definitely make it again. I used mahi mahi (couldn't find striped bass at the store and mahi mahi is my household's favorite fish). My grocery store also didn't have fresh chiles, so I used canned green chiles in the marinade. I let the fish marinate for about 45 minutes. I found that I needed to double the panko and the lemon rind to coat all the fish. Fish was crispy, simple to prepare, and flavorful.
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