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