Cornmeal Crusted Sea Bass with Corn and Tomatillo Salsa Recipe
Recipe Brought to you by FoodFit
This recipes serves: 8
Preparation time: 45 minutes
Cooking time: 15 minutes
For the salsa:
2 ears fresh corn
12 tomatillos, husks removed
2/3 cup seeded and diced tomato
2 jalapeño peppers, seeded and diced
2/3 cup seeded and diced cucumber
2/3 cup chopped red onion
2/3 cup diced red bell pepper
1/4 cup chopped cilantro
2 tablespoons fresh lime juice
For the sea bass:
1/4 cup olive oil
1 cup buttermilk
1 cup cornmeal
salt to taste
freshly ground black pepper
8 sea bass fillets, red snapper or catfish (4 ounces each)
For the salsa: Roast the corn over an open flame or under a broiler until
just browned. When cool, cut the kernels from the cob. Put in a medium
bowl and set aside. Place the tomatillos in a small saucepan and cover
with water. Bring to a boil, lower the heat and simmer until soft, about 5
minutes. Drain and puree in a blender until smooth. Pour into the bowl
containing the corn. Add the tomatoes, jalapeños, cucumber, onion, red
pepper, cilantro, lime juice, salt and pepper. Set aside.
For the sea bass: In a large skillet, heat the olive oil over medium
heat. Pour the buttermilk into a shallow dish and sprinkle the cornmeal
onto another shallow dish. Season the fish fillets with salt and pepper;
dip each fillet into buttermilk, then dredge in cornmeal. Saute the fish
fillets until lightly browned, 3 to 4 minutes per side. Transfer to warm
plates and serve with room-temperature salsa on the side.
Nutrition Facts Serving size: 1 fillet and 1/2 cup of salsa Calories 309
Total Fat 10 g Saturated Fat 1 g Protein 25 g Total Carbohydrate 29 g
Dietary Fiber 3 g Sodium 628 mg Percent Calories from Fat 30% Percent
Calories from Protein 33% Percent Calories from Carbohydrate 37%
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