Spiced Cashew And Mustard Seed Crusted Sea Bass With Watermelon Salsa

Recipe Ingredients

20 oz	568g	Sea bass (any type)
1/4 cup	59ml	Seasoning spice: equal amounts coriander,
		Curry powder, cumin, paprika, ground
		Thyme,
		Ground garlic, sage, chili powder, dry
		Mustard,
		Dry ginger, cayenne pepper, salt and
		Pepper
1/4 cup	15g / 0.5oz	All-purpose flour
1/2 cup	118ml	Ground cashew nuts
1/2 cup	118ml	Mustard seed
1/2 cup	118ml	Olive oil - for frying
1/2 cup	73g / 2.6oz	Japanese-style bread crumbs
2		Eggs whites - beaten
		Watermelon Salsa
2 cups	292g / 10oz	Peeled, seeded and diced watermelon
1 tablespoon	15ml	Small-diced onions
1/2 cup	73g / 2.6oz	Small-diced peppers
1 teaspoon	5ml	Chopped garlic - (optional)
3 tablespoons	45ml	Chopped cilantro
2 tablespoons	30ml	Limes - juiced (medium)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

On a plate, combine seasoning mix with flour. On another plate combine cashews, mustard seed, and bread crumbs. Roll the sea bass pieces in flour mixture, dip into beaten egg whites, and then roll into cashew and bread crumb mix. Pan-fry the encrusted sea bass in hot olive oil until golden brown in color.

For the Watermelon Salsa: In mixing bowl combine all ingredients and season with salt and pepper.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9362) - from the TV FOOD - NETWORK

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