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.
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.
