Herb Crusted Chilean Sea Bass

Jun 25, 2014

Chef Chad’s Herb Crusted Chilean Sea Bass with Grilled Pineapple & Mango Salsa is bursting with the sweet and spicy flavours of fresh pineapple, mango, jalapeño peppers, ginger, lime, and cilantro.

Recipe from Chef Chad Mitchell – Red’s Steak House

Herb Crusted Sea Bass

Ingredients

Chef Chad Mitchell from Red’s Steak House preparing the salsa.

• 3 to 4 Chilean Sea Bass fillets
• 1 loaf white bread or Brioche
• 80 ml olive oil
• 1/4 cup oats
• 2 heads parsley
• 1/4 cup chopped tarragon
• Salt and freshly ground black pepper

Directions

1. Remove all crust from bread. Chop herbs with a very sharp knife until very fine. Using a food processor pulse oats until fine. Add the bread and continue to pulse until fine. Add chopped herbs, season with salt and pepper and continue to blend slowly. Add  olive oil slowly – just enough to lightly moisten, this will ensure the herbs do not oxidize. Pour mixture onto a baking sheet or plate.
2. Season the fish fillets with salt and pepper and dredge in the herb mixture, covering both sides. (more…)