The delicious, earthy richness of walnuts, combined with wild rice and Panko bread crumbs, come together to give a surprising crunch to buttery seabass.
- Chilean Seabass, 5oz - 6oz steaks, 1“ thick - As needed
- Wild rice grains - 1-5 cups as needed
- Parsley, chopped - 1 cup
- Lemon juice, fresh squeezed - 1 cup
- Walnuts, roasted, chopped - 1 cup
- Japanese Panko Bread crumbs - 6 cups or as needed
- Flour, rice or general purpose - As needed for dusting
- Eggs, whole, whipped for dipping - 6 each as needed
1. Slice Chilean Seabass into 5oz - 6oz steaks, approximately 1” thick
2. Combine I cup cooked, wild rice grains with 2 teaspoons of the parsley lemon juice mixture (2 tsp lemon juice, 2 tsp parsley) and 1 tablespoon walnuts, chopped and roasted. Combine all ingredients.
3. Slice a horizontal 3” pocket on the side of the Seabass to go as far as possible across the width of the face of the Seabass.
4. Fill the sea bass with the Chimichurri Wild Rice grains.
5. Lightly dust the stuffed, filled Seabass with flour (rice flour)
6. Dip in egg batter (2 whole eggs to 1 cup milk)
7. Roll the stuffed Seabass in the chopped , roasted, walnut and panko bread crumb mixture and the lightly pan fry golden brown (doray)
8. Finish slow cooking in the 350oF oven.
9. Allow to roast 10-12 minutes until golden brown and thoroughly heated internally to 120oF - 140oF
Serve with seasonal pencil asparagus tied in a blanched, scallion / green onion bow.