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Recipes
pecan encrusted seabass
By zaj219
pan seared and baked with a pecan crust and fire roasted tomatoes served with a grit cake and vegetable medley
- 12 oz seabass
- 2 tbs oil
- 1/8 cup of fire roasted tomatoes
- crust:
- 1/4 Cup panko
- 1/4 Cup pecans chopped
- 1/2 Tbs dijon Mustard
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp sugar
- 1 tbs butter
- Grit cake
- 1/2 c yellow stone ground grits
- 1 1/2 c water
- 2 tbs parm cheese
- 2 tbs cream
- Vegetable
- 2 cups of mixed vegetables
- salt and pepper to taste
- 1 tsp chopped garlic