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Chilean Sea Bass

Walnut Crusted Chilean Sea Bass with Lemon Dill Sauce

Prep Time 9 minutes
Cook Time 20 minutes
Total Time 29 minutes
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Servings

6 Servings

Ingredients

  • 1/2 cup ground walnuts
  • 1 cup bread crumbs
  • 1/4 teaspoon wasabi powder
  • 1 1/2 tablespoons Dijon-style mustard such as Gold's
  • 1 tablespoon mayonnaise
  • 6 Chilean sea bass fillets about 3 pounds
  • non-sticking cooking spray
  • 3/4 cup mayonnaise
  • 3 tablespoons non-dairy creamer
  • 1 1/2 tablespoons fresh dill chopped
  • 2 teaspoons lemon juice
  • 1/2 teaspoon prepared chopped garlic
  • 1/2 teaspoon Dijon-style mustard such as Gold's

Instructions

  • Preheat oven to 350 degrees F. Lightly grease a 9 x 13-inch pan with non-stick cooking spray.
  • In a small bowl, mix together walnuts, bread crumbs, wasabi, mustard and mayonnaise and set aside.
  • Rinse sea bass and pat dry. Place in prepared pan.
  • Press nut mixture onto fillets.
  • Spray fillets with non-stick cooking spray.
  • Bake, uncovered, at 350 degrees for 20 minutes.
  • In small bowl, mix together all dressing ingredients until well blended.
  • Serve sea bass with a drizzle of lemon-dill sauce with extra on the side for dipping.Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW