Chile Pepper Striped Bass Recipe

Name: Chile Pepper Striped Bass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup finely chopped seeded Anaheim chile; 1 teaspoon minced garlic; 1/4 teaspoon ground red pepper; 5 teaspoons canola oil, divided; 4 (6-ounce) farmed-raised striped bass fillets (about 1/2 inch thick); 2 large egg whites, lightly beaten; 1/3 cup panko (Japanese breadcrumbs); 1/2 teaspoon grated lemon rind; 1/4 teaspoon salt; 4 lemon wedges

Servings: persons

1/4 cup finely chopped seeded Anaheim chile
1 teaspoon minced garlic
1/4 teaspoon ground red pepper
5 teaspoons canola oil, divided
4 (6-ounce) farmed-raised striped bass fillets (about 1/2 inch thick)
2 large egg whites, lightly beaten
1/3 cup panko (Japanese breadcrumbs)
1/2 teaspoon grated lemon rind
1/4 teaspoon salt
4 lemon wedges

1
Combine the first 3 ingredients and 2 teaspoons oil in a large zip-top plastic bag. Add fish to bag; seal and refrigerate for 30 minutes.
2
Remove fish from bag, discarding marinade. Brush chile off fish. Place egg whites in a shallow dish. Combine panko and rind in another shallow dish. Dip fish in egg white; dredge in panko mixture. Repeat procedure with remaining 3 fillets, egg white, and panko mixture. Sprinkle fillets evenly with salt.
3
Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add fish to pan; saute 3 minutes or until golden brown. Turn fish over; cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup finely chopped seeded Anaheim chile, 1 teaspoon minced garlic, 1/4 teaspoon ground red pepper, 5 teaspoons canola oil, divided, and more.

Yes, Chile Pepper Striped Bass falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chile Pepper Striped Bass

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