| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Japanese |
Cklive20, Pdate |
1 |
servings |
INGREDIENTS
| 20 |
oz |
Sea bass; (any type) |
| 1/4 |
c |
Seasoning spice: equal amounts coriander; curry powder, |
|
|
; cumin, paprika, |
|
|
; ground thyme, |
|
|
; ground garlic, |
|
|
; sage, chili powder, |
|
|
; dry mustard, dry |
|
|
; ginger, cayenne |
|
|
; pepper, salt and |
|
|
; pepper |
| 1/4 |
c |
All purpose flour |
| 1/2 |
c |
Ground cashew nuts |
| 1/2 |
c |
Mustard seed |
| 1/2 |
c |
Olive oil for frying |
| 1/2 |
c |
Japanese-style bread crumbs |
| 2 |
|
Eggs whites; beaten |
| 2 |
c |
Watermelon; (peeled, seeded and |
|
|
; diced) |
| 1 |
tb |
Small diced onions |
| 1/2 |
c |
Small diced peppers |
| 1 |
ts |
Chopped garlic; (optional) |
| 3 |
tb |
Chopped cilantro |
| 2 |
md |
Limes; juiced |
|
|
Salt and pepper to taste |
INSTRUCTIONS
WATERMELON SALSA
On a plate, combine seasoning mix with flour. On another plate combine
cashews, mustard seed, and bread crumbs. Roll the sea bass pieces in flour
mixture, dip into beaten egg whites, and then roll into cashew and bread
crumb mix. Pan-fry the encrusted sea bass in hot olive oil until golden
brown in color.
Yield: 4 servings
WATERMELON SALSA:
In mixing bowl combine all ingredients and season with salt and pepper.
Converted by MC_Buster.
Per serving: 1114 Calories (kcal); 39g Total Fat; (30% calories from fat);
130g Protein; 69g Carbohydrate; 232mg Cholesterol; 401mg Sodium Food
Exchanges: 2 Grain(Starch); 17 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 4 Fat;
0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9362
Converted by MM_Buster v2.0n.
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