| MACADAMIA NUT CRUSTED CHILEAN SEA BASS |
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Makes 4 servings2 tablespoons Crisco Pure Canola Oil 1 teaspoon minced fresh ginger 1 teaspoon minced fresh garlic Salt and pepper to taste 4 chilean sea bass fillets, about 6 ounces each 1/2 cup dry fine bread crumbs 1/2 cup crushed macadamia nuts 4 tablespoons butter, at room temperature 1 teaspoon minced fresh basil 1/2 teaspoon ground black pepper CRISCO No-Stick Cooking Spray Wasabi Oil (optional) In a small bowl, combine the Crisco Pure Canola Oil, ginger, garlic, salt, and pepper. Mix well. Place the fish filets in a shallow dish and pour the mixture evenly over them. Let stand 1/2 to 1 hour. Preheat the oven to 375ºF. In a shallow bowl or dish combine the bread crumbs, nuts, butter, basil, and pepper; blend well with a fork. Place the fish filets in a baking pan that has been lightly sprayed with Crisco Cooking Spray. Top each filet with the bread crumb mixture evenly. Bake for about 10 to 15 minutes until done to your liking. Serve with Wasabi Oil. Enjoy! |
