2 fresh sea bass fillets, about 8 oz. each
1 egg, beaten
1/2 cup flour
1/2 cup corn meal
1 heaping tablespoon Cajun seasoning, old bay seasoning or Cajon dust
1/2 tsp. salt
1/2 tsp. black pepper
1/4 cup canola oil
lemon slices, chopped parsley
Dip the sea bass fillets in beaten egg. Combine the flour, corn meal, Cajun seasoning, salt, and pepper in a bowl. Dredge the sea bass in the corn meal mixture, coating all sides. Heat oil in a medium skillet and saute’ the sea bass for 5-6 minutes per side until golden. Remove from pan; serve with lemon slices and chopped fresh parsley over the confetti salsa.
Serves 2.
Confetti Salsa
1/2 red pepper, diced
1/2 yellow pepper, diced
1/2 orange pepper, diced
1 cucumber, peeled, seeded, and diced
1 red onion, diced
1 jalapeno pepper, cored and diced
1/4 cup rice wine vinegar
1 tsp. EACH: salt, sugar, cumin, chili powder
1 bunch cilantro, stems removed and leaves coarsely chopped
1/2 cup canola or vegetable oil
Combine all ingredients in a bowl; toss well. Taste for seasoning. Can be made several hours ahead; refrigerate until ready to serve. Makes about 2 cups salsa.
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