Wasabi Encrusted Sea Bass

with Ponzu Sauce

Submitted by Pat Huller, Chef Instructor, Midwest Culinary Institute

Preheat oven to 350ºF degrees

½ cup Wasabi peas

½ cup Panko bread crumbs

4-4 oz. portions of sea bass or your favorite firm white fish

2 eggs, beaten

Grind ¼ cup Wasabi peas and Panko bread crumbs. Use a spice or coffee grinder. Process until the mixture resembles a coarse flour. Crush the remainder of the Wasabi peas to make coarse crumbs. Add the rest of the Panko crumbs to the Wasabi crumbs. Dry the fish with a paper towel. Sprinkle lightly with salt and pepper. Dredge the fish in the flour mixture, then the eggs, and then the crumb mixture.

Lightly coat a sauté pan with canola oil spray. Preheat the pan and add the fish. Cook until golden brown, 2 to 3 minutes on each side.

Transfer the fish into a baking pan. Bake for 5 to 8 minutes, or until the fish is cooked through.

Ponzu Sauce

2 tablespoons fresh lime juice

2 tablespoons low-sodium Tamari sauce

2 tablespoons water

1 tablespoon rice vinegar

1 teaspoon grated ginger

2 teaspoons Agave nectar or hone

¼ teaspoon hot chili sesame oil (may use sesame oil and add Tabasco to taste)

Combine all ingredients in blender. Process until smooth.

Top each serving of fish with 2 tablespoons of Ponzu sauce. Serve with your favorite blend of stir-fry vegetables such as julienne peppers (various colors), snowpeas, julienne carrots and a serving of brown rice.