Sunday, July 1, 2012

Coconut & Cashew Crusted Sea Bass

This past Friday, I had the chance to experience one of my all-time favorite comedians in person! At a work event, Seth Meyers was our guest speaker. I don't think I ever laughed so long and hard as I did that day. If you do not watch SNL, I highly recommend it. Seth Meyers is absolutely hysterical! 

Now for today's recipe, even though this seems like a strange combination, the sweetness of the coconut mixed with the crunchiness of the cashews makes this one delicious meal. Even though it was delicious with the sea bass, I am curious to try it with chicken and see how it turns out.

Recipe yields 4 servings

2 lbs fresh black sea bass
2 large eggs
1 cup all-purpose flour
1 tsp sea salt
1 tsp freshly ground black pepper
1 tsp garlic powder
1 cup finely ground cashews
1 cup panko breadcrumbs (I used the seasoned version)
1 cup shredded sweetened coconut

Heat oven to 350 degrees. In one bowl, whisk eggs. In a separate bowl, combine the flour, salt, pepper and garlic powder. In a third bowl, combine the cashews, panko breadcrumbs and shredded coconut.

Line a baking sheet with aluminum foil and coat the foil with cooking spray. With each piece of fillet, coat with the flour mixture, then cover with egg, then coat with breadcrumb mixture. Place each piece on the baking sheet.

Place baking sheet in the oven and cook for 20-23 minutes. The fish should be white and translucent when it is ready. Switch the oven setting to broil and place baking sheet on the top shelf. Cook on broil for 2-3 minutes to get the coating brown and crispy. Be cautious not to leave the fish on broil for too long or you will burn the coating. It is always good to keep an eye on the fish while it is in the broiler. Remove fish from the oven, serve & enjoy!

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