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April 18, 2011

Encrusted Sea Bass in Truffled Wild Mushrooms

Truffle oil can be expensive but a little goes a long way. There are black and white truffles and they are different so know what you want your final dish to taste like before you pour.

Serves 4
Prep Time :
Total Time:


4 six ounce sea bass fillets 2 tablespoons olive oil 1 teaspoon cayenne pepper 1 teaspoon red pepper flakes -- finely chopped 1/2 tablespoon paprika 1/2 teaspoon ground cumin 1/2 easpoon ground coriander 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/4 cup cornflake crumbs -- very fine 1/4 cup flour Truffled Mushrooms 2 tablespoons butter 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 12 ounces mixed wild mushrooms -- sliced 8 ounces button mushroom -- sliced 1 tablespoon truffle oil


To prepare Seasoning, blend ingredients 3 through 9 using a small food processor or coffee grinder.
Prepare mushrooms. Heat butter in large skillet over medium high heat. Add mushrooms, salt and pepper and saute until tender. Remove from heat and stir in truffle oil.
To cook fish, dredge each fillet in the seasoning mix. In a medium size frying pan, heat the olive oil and carefully place the fillets into the pan. Cook for 3-4 minutes. Using a large spatula, flip each fillet over and continue to cook until done.
Serving Ideas : Serve with Polenta

Per serving: 179 Calories (kcal); 13g Total Fat; 520mg Sodium

Posted by terri at April 18, 2011 03:13 AM