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Chile Crusted Sea Bass


4 each skinless and boneless fillets, 8 oz. each
1 cup Asian Panko crumb / flake *
1/4 cup blackened fish seasoning
3 TBS. Melted butter

Servings: 4

Preheat oven to 450º
Brush both sides of fish with melted butter and place in a shallow baking dish
Arrange so that fillets are not touching
In a mixing bowl place blackening seasoning, crumbs, and melted butter
Mix well to evenly distribute butter
Spread crust evenly over the tops of the fillets and press lightly
Place just enough water in the pan to cover the bottom, do not place too much so that the topping on the fish is affected
Bake for 8-10 minutes or until fish is no longer transparent




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.