pecan encrusted seabass
By zaj219
pan seared and baked with a pecan crust and fire roasted tomatoes served with a grit cake and vegetable medley.
Ingredients
- 12 oz seabass
- 2 tbs oil
- 1/8 cup of fire roasted tomatoes
- crust:
- 1/4 Cup panko
- 1/4 Cup pecans chopped
- 1/2 Tbs dijon Mustard
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp sugar
- 1 tbs butter
- Grit cake
- 1/2 c yellow stone ground grits
- 1 1/2 c water
- 2 tbs parm cheese
- 2 tbs cream
- Vegetable
- 2 cups of mixed vegetables
- salt and pepper to taste
- 1 tsp chopped garlic
Details
Servings 2
Level of difficulty Average
Preparation time 30mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Grit cake:
1. bring 1 1/2 cup of water to a boil and slowly whisk in 1/2 cup of grits and reduce the heat and stir until no longer "hard" they should be nice and smooth.
2. add the parm and cream and whisk.
3. transfer the girts until a dish 4" by 4" and place in the freezer to cool and firm up. it will take about 15 to 20 mins
Step 2
Pecan crust
1. mix the panko and pecans in mixing bowl
2. stir in the dijon and salt and pepper and suagr
3. drizzle in the butter melted
Step 3
vegetables:
Cut the vegetables bite size to make them easier to cook and easier to eat
Step 4
Cooking:
1. In a large sauté heat on mid- high heat and add oil to the pan and preheat the oven to 400 degrees
2. Once its hot carefully add seabass and season with salt and pepper.
3. also add the grit cake to the pan to sear.
Cook the seabass about 4 mins on each side and the grit cake 4 mins on each side as well.
4. place the seabass on a baking pan and top the the pecan crust and tomatoes cook for 8 mins
5. Heat pan on high heat and sauté vegetables until tender.
Step 5
To plate up:
Place the vegetables on the plate in a circle and place the grit cake in the middle of them and then place the seabass on top of the grit cake and enjoy
Enjoy this dish with someone you love its enough for two
Raspberry Love Potion Mojito
Review this recipe