Jalapeño & Onion Crusted Chilean Sea Bass over Saffron Risotto

By á-2908

Ingredients

• 1/2 white onion, finely chopped
• 2 tablespoons jalapeño, finely
• chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon granulated garlic
• 1 teaspoon black pepper
• 1/2 tablespoon parsley, finely
• chopped
• 1 1/2 cups panko breadcrumbs
• 1/2 teaspoon lemon pepper
• 1 teaspoon onion powder
• 1/4 cup all-purpose flour
• 1 egg
• 1/4 cup buttermilk
• 1/4 cup half-and-half
• 4 pounds boneless sea bass, cut

Preparation

Step 1

Preheat oven to 350 degrees. Combine onion, jalapeño, salt, garlic, pepper, parsley, breadcrumbs, lemon pepper, onion powder and flour in a mixing bowl.

2. Whisk together the egg, buttermilk and half-and-half and brush mixture on top of each piece of sea bass.

3. Place sea bass, egg wash-side down, into the jalapeño crust mixture.

4. Heat olive oil in a saute pan and sear sea bass, crust-side down. Remove from pan and place in the oven, crust-side up, for 10 to 12 minutes until done. Serve atop saffron risotto

Read more here: http://www.star-telegram.com/2014/03/05/5620743/chefs-food-and-sparkling-wine.html#storylink=cpy