|
Mustard Crusted Bass with Garden Tomatoes and Lemon Oil
LEMON OIL
5 Large Lemons
1/2 Cup Canola Oil
1/2 Teaspoon fresh lemon juice
FISH & TOMATOES
2/3 cups Dijon Mustard
2/3 Cups whole grain Dijon Mustard
1 teaspoon hot pepper sauce
2 cups Panko (Japanese breadcrumbs) about 7 oz
8 Wild Striped Bass fillets, (each 5 to 6 oz)
3 Tablespoons fresh chopped Thyme (divided)
3 " extra virgin olive oil
6 Large garlic cloves sliced
3 pounds red and yellow beef steak tomatoes cut into 1/2 slices
1 pound cherry tomatoes halved
Canola Oil
FOR LEMON OIL:Using vegetable peeler cut lemon peel off in strips. place peel and stips in medium bowl cover, let stand overnight, stirring occasionaly strin oil in a small mixing bowl,mix in lemon juice, can be made 2 days ahead.
FISH & TOMATOES
Whisk both Mustards and hot pepper sauce in a small bowl to blend.
Spread Panko on a large plate.Working with 1 fish fillet at a time, sprinkle each side lightly with salt and pepper, spread each side with 1 tablespoon mustar mixture and each side with thyme, Coat fillets on both sides with panko, pressing to adhere.
Transfer to small baking sheet (cover and chill)
Preheat oven to 250F placelarge baking sheet in oven, heat olive oil in heavy large skillet over medium - high heat add garlic and 1teaspoon thyme and stir until fragrant, about 30 seconds.
add beefsteak tomatoes and saute until slightly soften and juices start to thicken , about 8 minuets Mix in Chery tomatoes, cook until heated through about 2 minuets.
Pour enough Canola oil into another large skillet, to cover bottom generouisly,
Working in batches, add fish to skillet few at a time saute until crisp and opaque in center.
Transfer Fish to large sheet in oven to keep warm..
Spoon Tomato on plates top with fish and drizzle with Lemon Oil
|
