Pecan Crusted Sea Bass (Serves 4)

Ingredients: 4 eight ounce sea bass filets one pound pecans, darkly toasted one pound bread crumbs 2 tablespoons Cajun or blackening seasoning flour 2 eggs, lightly beaten Canola oil peach salsa (recipe below) Method: Dredge filets in flour, then dip in egg wash. Combine pecans and bread crumbs in food processor. Coat filets with pecan/crumb mixture. Sautee filets in canola oil approximately 7 to 8 minutes per side, until cooked through. Top with peach salsa and serve immediately. Peach Salsa Ingredients: one cup peaches, diced ½ red pepper, seeded & minced one jalapeno, seeded & minced 1 medium red onion, minced 1 bunch cilantro, chopped 3 tablespoons lime juice salt & pepper to taste. Method: Combine all ingredients & serve on top of bass. ««« Back to Recipe Search page