Wednesday, September 8, 2010

Honey pretzel encrusted Chilean sea bass with garlic parm broccoli and fig strawberry salad

It's a boring old Wednesday, and work was kind of crappy.  I was yelled at by a specifier for something they forgot  to order and the new set-up at work is not working so well for me.  What better way to cheer up a Wednesday than with a great meal to make the belly happy?  Mahmoudi loves anything mustard related, and this meal has plenty of mustard kick! It is my version of a meal I often had at the North Peak brewery in Traverse City, MI. Except they used walleye at the North Peak...

Ingredients:
1 filet of Chilean sea bass or walleye if you can get it (figure 6 oz per serving, I buy a pound and then we have leftovers later)
1 cup of crushed honey mustard pretzels
2 tablespoons of dijon mustard
1 egg
1/2 cup of flour
salt & pepper
raw broccoli stalk(s)
1 large clove of garlic
olive oil
1/2 cup of freshly grated parm
3 figs
3 large strawberries
2 tablespoons of goat cheese
lettuce
walnuts
balsamic salad dressing

For the fish, I usually get one big filet and cook it whole.  Rinse the fish and pat dry.  Take your flour and dump it into a large ziploc, put a couple pinches of salt and a couple grinds of pepper in the flour.  Shake to mix it up.  Then in a bowl big enough to get the piece of fish into, crack an egg and dump in the mustard.  Whisk together.  In another ziploc, dump in the mustard pretzels and crush with a rolling pin until fine.  Put your fish in the flour and shake until covered.  Dip it in the egg mixture next, then finally, put it in the honey mustard pretzel bag and shake again until covered.  Put it on a rack, I used a cookie cooling rack on a cookie sheet, because then both sides get crispy.  Last thing, drizzle lightly with the olive oil.  Put the fish in the oven, we have a convection oven and do it for 375 for 30 minutes or so.  A regular oven might be 400 for 45 minutes.  You will know the fish is done when it starts breaking apart and flaking when you fork it.


I LOVE figs, and the season isn't that long so when you find them, BUY THEM! If you are scared of figs, don't be, just check out how pretty they are! Once the fish is in, you can start on the salad, it's my favorite, cut up some strawberries and figs, whatever lettuce you like, and then put in your goat cheese and walnuts.  I like to crumble the goat cheese so every bite gets cheese on it.  We like Paul Newman's balsamic vinegrette salad dressing, but you can make your own too...



Lastly, chop the broccoli into bite sizes, boil in salted water for about 5 minutes.  Plunge into a bowl of ice water after 5 minutes so it will stay green and crisp.  Saute finely chopped garlic in a pan with olive oil, add back in the broccoli until it's warmed through again.  Sprinkle with freshly grated parm.  YUM!

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