Blackened Sea Bass Recipe - Cooking Index
Blackened Sea Bass Recipe - Cooking Index
| 4 | Skinless sea bass fillets - (7 oz ea) | |
| Cajun Dry Spice Mix - (see recipe) | ||
| 1/4 cup | 59ml | Vegetable oil |
| 8 | Challah (loaf style, not braided)* | |
| Mayonnaise - as a dressing | ||
| Ketchup - as a dressing | ||
| Grated horseradish in vinegar - as a dressing |
* Cook's Note: If loaf challah cannot be found individual rolls: aqua bread, Kaiser, potato, or egg-bread rolls are all fine. Also, cocktail sauce can be used instead of the ketchup and horseradish mixture.
Preheat oven to 350 degrees.
Heat a skillet over high heat. Dredge fish in spices and saute on both sides. Finish the cooking in the oven, for about 4 or 5 minutes.
It is also wise to have all your windows open, and all your smoke alarms disconnected, considering the amount of smoke that this wonderful dish produces.
Toast the slices of challah and spread 4 of the slices with mayonnaise. In a small bowl, mix some ketchup with some grated horseradish. Spread this mixture on the other 4 slices of bread.
This recipe yields 4 servings.
Source:
MELTING POT with Cheryl Smith - (Show # MP-1B78) - from the TV FOOD NETWORK
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