Pistachio Crusted Sea Bass
- May 17, 2024
- by
- Team-Chow
Discover the perfect blend of flavors with our Pistachio Crusted Sea Bass, accompanied by a zesty Corn Jalapeno Lime Vinaigrette.
Get ready to tantalize your taste buds with our Pistachio Crusted Sea Bass with Corn Jalapeno Lime Vinaigrette. This exquisite dish pairs the rich, nutty crust of pistachios with the delicate, flaky sea bass, perfectly complemented by a zesty corn jalapeno lime vinaigrette. Accompanied by tender baby potatoes and savory shiitake mushrooms, this recipe is a symphony of flavors and textures. Ideal for a special dinner or an impressive weeknight meal, it’s a gourmet experience you can recreate at home.
Pistachio Crusted Sea Bass
Check out our Pistachio Crusted Sea Bass with a refreshing Corn Jalapeno Lime Vinaigrette. This gourmet dish features tender sea bass with a crunchy pistachio crust, complemented by flavorful baby potatoes and savory shiitake mushrooms. Perfect for special occasions or a sophisticated weeknight meal, this recipe offers a delightful blend of textures and flavors, elevating your culinary experience.
Servings: 2
Ingredients
Vinaigrette
- 1 cup fresh corn
- 5 slices jalapeno pepper
- ½ cup basil
- 2 limes juiced
- ⅓ cup water
- ¼ cup avocado oil
- 1 medium shallot
- 2 tablespoons honey
- ½ teaspoon salt
Pistachio Mixture
- ½ cup panko
- ½ cup crushed roasted pistachios
- 1 tablespoon honey
- 2 tablespoons avocado oil
- 1 tablespoon dry parsley
- ¼ teaspoon salt and pepper to taste
Other
- 2 8-10 ounce Chilean Sea Bass filets
- 12 ounces shiitake mushrooms
- 6 baby potatoes, per plate
- 3 toes garlic, diced
- 1 medium shallot, sliced
- pea shoots or similar micro greens for garnish
Instructions
For the Vinaigrette
- Blend the corn, jalapeno slices, basil, lime juice and water.
- Strain and squeeze the mix through a cheese cloth. Discard what remains in the cheese cloth. Rinse the blender
- Add the strained vinaigrette back to the blender.
- Now add the olive oil, shallot, honey and salt to the blender and blend again
- Keep in blender, set aside and quickly blend right before serving
For the Pistachio Mixture
- Place ingredients in bowl and mix well by hand
- Pre-heat oven to 400°
- Pat dry, then brush the 2 Chilean Sea Bass filets with avocado oil and season with salt and pepper
- Place the filets on a parchment paper lined baking sheet and top with pistachio bread crumb mixture.
Roasted Baby Potatoes
- Clean potatos well. Combine baby potatoes, avocado oil, garlic, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
- Place potatoes on the middle rack, one one side of the preheated oven, shaking every 5 minutes to prevent burning, until potatoes are crispy on the outsides and tender on the insides, about 20 minutes.
- After Potatoes have been in the oven for 5 min, place the sea bass on the opposite side. Bake for 15 min
- About 10 minutes after the potatoes and sea bass are placed in the oven, saute the mushrooms
- Heat olive oil and butter in a skillet. Saute mushrooms and shallots over medium heat, until tender, about 5-7 minutes. Season with salt and pepper, set aside
Plating
- Place six or so baby potatoes in the center of each plate
- Gently place the sea bass on top of the baby potatoes
- Top with mushrooms then pea shoots
- Pour the vinaigrette slowly around the bottom of plate
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