Spiced cashew and mustard seed crusted sea bass with waterme

1 servings

Ingredients

Quantity Ingredient
20 ounces Sea bass; (any type)
¼ cup Seasoning spice: equal amounts coriander; curry powder,
; cumin, paprika,
; ground thyme,
; ground garlic,
; sage, chili powder,
; dry mustard, dry
; ginger, cayenne
; pepper, salt and
; pepper
¼ cup All purpose flour
½ cup Ground cashew nuts
½ cup Mustard seed
½ cup Olive oil for frying
½ cup Japanese-style bread crumbs
2 Eggs whites; beaten
2 cups Watermelon; (peeled, seeded and
; diced)
1 tablespoon Small diced onions
½ cup Small diced peppers
1 teaspoon Chopped garlic; (optional)
3 tablespoons Chopped cilantro
2 mediums Limes; juiced
Salt and pepper to taste

Directions

WATERMELON SALSA

On a plate, combine seasoning mix with flour. On another plate combine cashews, mustard seed, and bread crumbs. Roll the sea bass pieces in flour mixture, dip into beaten egg whites, and then roll into cashew and bread crumb mix. Pan-fry the encrusted sea bass in hot olive oil until golden brown in color.

Yield: 4 servings

WATERMELON SALSA:

In mixing bowl combine all ingredients and season with salt and pepper.

Converted by MC_Buster.

Per serving: 1114 Calories (kcal); 39g Total Fat; (30% calories from fat); 130g Protein; 69g Carbohydrate; 232mg Cholesterol; 401mg Sodium Food Exchanges: 2 Grain(Starch); 17 Lean Meat; 0 Vegetable; 2½ Fruit; 4 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9362 Converted by MM_Buster v2.0n.

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