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!!!!!!!!!!!!!
Chile Pepper Striped Bass
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Amount per serving
- Calories: 230
- Fat: 9.8g
- Saturated fat: 1.3g
- Monounsaturated fat: 4.5g
- Polyunsaturated fat: 3g
- Protein: 29.8g
- Carbohydrate: 3.8g
- Fiber: 0.3g
- Cholesterol: 131mg
- Iron: 1.4mg
- Sodium: 274mg
- Calcium: 26mg
- 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
- 1. 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.
- 2. 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.
- 3. 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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