February 15 2011

Horse Radish Crusted Sea Bass

This month's recipe is take on dish that our General Manager Paul Russell had shared with me after having seen it at a restaurant while vacationing in Vermont. And not only was it a hit, it is featured on our new menu. He discovered this dish while vacationing in Vermont over the summer. We hope you like it.

Horseradish crust Sea Bass         serves 4


4 - 8 ounce Sea Bass fillet's 1/2 inch thick

sea salt & ground white pepper


Pre heat oven to 400*


Horseradish crust:


1/2 cup Heillmans mayonnaise

2 TB. prepared horseradish

2 tsp. Dijon mustard

1/2 tsp. dry dill weed

1 cup Panko bread crumbs


Mix together all ingredients except panko crumbs


Season the Sea Bass with salt and pepper. spoon the mayonnaise mixture evenly over the top of the four fillets only using it all. Then dip the fillets into the panko crumbs. Place the fillets on a non stick cookie sheet tray. Place tray in the middle of the preheated oven. Cook fish for about 10 to 12 minutes. the fish should be done and the panko crumbs golden brown. Place fish on four plates and serve with your favorite side dishes. You may substitute red snapper, cod, haddock, or any other white flaky fish fillets. Bon Appetite