Pistachio Crusted Sea Bass with Lemon Grass Sauce

Discussion in 'Recipes' started by ckoetke, Feb 17, 2010.

  1. ckoetke


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    Professional Chef
    1 lb. Chilean Seabass
    l cup Ground Pistachios
    l cup Panko (Japanese style Bread Crumbs)
    1/2 cup Dijon Mustard
    2 TB. Herb Mixture, fresh, chopped
    2 Shallots, chopped
    1 stalk Lemon Grass, chopped
    1 Garlic Clove, chopped
    1 lb. Butter, softened
    1 Bay Leaf
    1 TB. Whole White Peppercorns
    2 cup White Wine
    1/2 cup Cream


    For the sauce
    Put shallots, garlic, wine, peppercorns, lemon grass and bay leaf in a medium sauce pot. Reduce slowly to a syrup consistency.
    Add cream and reduce more.
    Whisk in butter a little at a time over low heat until all the butter is used. Sauce should be creamy.
    Strain through a fine sieve.

    For the fish

    Brush fish with Dijon mustard and coat with herbs, Panko and pistachios mixture. Bake at 375º for 10-12 minutes.