Spiced Cashew and Mustard Seed Crusted Sea Bass with Watermelon Salsa
This recipe features delicate sea bass, crusted with a unique blend of spiced cashew, mustard seed, and breadcrumbs, pan-fried to a golden crisp. It's perfectly complemented by a refreshing, vibrant watermelon salsa, creating a harmonious balance of savory, sweet, and tangy flavors. An elegant and quick dish for any occasion.
Equipment
- 3 Shallow Dishes For dredging station
- 1 Large Non-Stick Skillet For pan-frying
- 1 Chef's knife
- 1 Cutting Board
- 1 Mixing Bowl For salsa
Ingredients
Main
- 20 ounces sea bass any type
- 1/4 cup 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 all purpose flour
- 1/2 cup ground cashew nuts
- 1/2 cup mustard seed
- 1/2 cup olive oil for frying
- 1/2 cup Japanese-style bread crumbs
- 2 eggs whites beaten
- 2 cups watermelon peeled, seeded and diced
- 1 tablespoon small diced onions
- 1/2 cup small diced peppers
- 1 teaspoon chopped garlic optional
- 3 tablespoons chopped cilantro
- 2 medium limes juiced
- Salt and pepper to taste
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.
Notes
Ensure your olive oil is adequately hot (around 350-375°F) before adding the fish to achieve a golden, crisp crust without overcooking the delicate sea bass. Avoid crowding the pan, cooking in batches if necessary, to maintain oil temperature and promote even browning. For enhanced flavor and texture, lightly toast the cashews and mustard seeds before grinding them, which deepens their nutty aroma. The watermelon salsa benefits from resting for at least 15 minutes before serving, allowing the flavors to meld. A touch of finely minced jalapeño or a pinch of red pepper flakes can add a subtle kick to the salsa, balancing the sweetness of the watermelon.