The delicious, earthy richness of walnuts, combined with wild rice and panko breadcrumbs, come together to give a surprising crunch to buttery sea bass.
- 5 6-ounce Chilean sea bass steaks, 1“ thick
- 1-5 cups wild rice grains, as needed
- 1 cup parsley, chopped
- 1 cup lemon juice, fresh squeezed
- 1 cup California walnuts, roasted, chopped
- 6 cups panko breadcrumbs
- Flour, rice or general purpose, as needed for dusting
- 6 eggs, whipped, for dipping
- Preheat oven to 350°F.
- Slice Chilean sea bass into 5 - 6-ounce steaks, approximately 1-inch thick.
- Combine 1 cup cooked, wild rice grains with 2 teaspoons of the parsley-lemon juice mixture (2 tespoons lemon juice, 2 teaspoon parsley) and 1 tablespoon walnuts, chopped and roasted.
- Slice a horizontal 3-inch pocket on the side of the seabass to go as far as possible across the width of the face of the sea bass.
- Fill the sea bass with the Chimichurri Wild Rice grains.
- Lightly dust the stuffed, filled sea bass with flour (rice flour)
- Dip in egg batter (2 whole eggs to 1 cup milk)
- Roll the stuffed sea bass in the chopped, roasted, walnut and panko breadcrumb mixture and then lightly pan fry until golden brown.
- Finish slow cooking in the 350°F oven.
- Allow to roast 10-12 minutes until golden brown and thoroughly heated internally to 120°F - 140°F.
- Serve with seasonal pencil asparagus tied in a blanched, scallion bow.