An exceptional crust and intensely flavored drizzle make this fish entrée a standout. Go to seafoodwatch.org to find the most eco-friendly seafood available in your area.
Recipe Ingredient Details:
1/4 cup bread crumbs
1/4 cup hulled hemp seeds
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 cup fresh basil leaves
1 clove garlic
1 teaspoon white wine vinegar
Juice of 1/2 lemon
1/4 teaspoon crushed red pepper flakes
1/4 cup hemp oil
Virgin coconut oil, for sauteing
4 (4-ounce) sea bass fillets, or any white fish (each 1 1/2 inches thick)
In a food processor, combine bread crumbs, hemp seeds, cheese, salt, and pepper. Process until hemp nuts are well chopped and incorporated. Set mixture aside in a breading bowl or large plate.
In the same food processor, combine basil, garlic, vinegar, lemon juice, red pepper flakes, hemp oil, and salt and pepper to taste. Process until basil and garlic are well chopped and everything is well mixed. (Makes 1/4 cup.)
Preheat a nonstick sauté pan on medium heat. Add about 3 tablespoons coconut oil or enough to coat pan bottom. Press fish firmly into breading mixture, coating both sides. Sauté fish for 5 minutes on each side or until done. Serve drizzled with hemp basil oil mixture.
Recipe Additional Notes:
PER SERVING (with 1 tablespoon drizzle): 404 cal, 26g fat (5g mono, 14g poly, 7g sat), 49mg chol, 29g protein, 10g carb, 1g fiber, 452mg sodium
Tue, 2014-03-04 12:53