Seafood Steward's

Chilean Sea Bass with Ginger Horseradish Creme   (Serves 4)

Chilean Sea Bass ingredients

Four 6-8 ounce Chilean Sea Bass fillet portions (3/4-inch thick), 1/2 cup cornstarch (dry), salt & coarsley ground pepper to taste, canola oil for frying, chopped parsley for garnish

Ginger Horseradish Creme ingredients

1/3-cup mayonnaise, 1/2-cup lite sour cream, 1-Tblsp wasabi paste (Japanese green horseradish), 1-Tblsp freshly grated ginger, 2 finely minced green onions, 1-Tblsp lime juice, 1-Tbslp honey

Directions:

First, prepare the Ginger Horseradish Creme by thoroughly blending all of the above ingredients by hand with a wire whisk, or for a creamier texture, use your food processor or blender.  Cover and set aside for approximately one hour.

Dust each Sea Bass portion with cornstarch and saute' in a lightly oiled skillet over medium high heat until both sides are golden brown.  Reduce heat to medium and continue to cook until just cooked through.  Total cooking time is approximately 7-9 minutes. 

Serve immediately with 2 to 3 generous tablespoons of Ginger Horseradish Creme.  Garnish with chopped parsley. 

NOTE:  This dish is equally delicious when the Sea Bass is grilled.  When grilling Sea Bass, substitute the dusting of cornstarch with a light basting with canola oil, or try Italian salad dressing instead. 

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