Chile Pepper Striped Bass

Name: Chile Pepper Striped Bass
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters finely chopped seeded Anaheim chile; 5 teaspoons canola oil, divided; 2 larges egg whites, lightly beaten; 1 teaspoon minced garlic; 0 teaspoons ground red pepper; 1 teaspoons grated lemon rind; 4 lemon wedges; 79 milliliters panko (Japanese breadcrumbs); 0 teaspoons salt; 680 grams farmed-raised striped bass fillets (about 1/2 inch thick)

You can never have too many main course recipes, so give Chile Pepper Striped Bass a try. This recipe serves 4. One portion of this dish contains roughly 34g of protein, 10g of fat, and a total of 271 calories. If you have anaheim chile, lemon rind, panko, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine the first 3 ingredients and 2 teaspoons oil in a large zip-top plastic bag.

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Cooking Oil

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Ziploc Bags

Add fish to bag; seal and refrigerate for 30 minutes.

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Fish

Remove fish from bag, discarding marinade.

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Marinade

Fish

Brush chile off fish.

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Chili Pepper

Fish

Place egg whites in a shallow dish.

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Egg Whites

Combine panko and rind in another shallow dish. Dip fish in egg white; dredge in panko mixture. Repeat procedure with remaining 3 fillets, egg white, and panko mixture.

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Egg Whites

Panko

Fish

Beef

Dip

Sprinkle fillets evenly with salt.

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Salt

Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add fish to pan; saut 3 minutes or until golden brown. Turn fish over; cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

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Fish

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Frying Pan

Serve with lemon wedges.

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Lemon Wedge