Fishrap Recipes

Herb-Crusted Seabass With Garlic Chili Spinach
Courtesy of Tom Gatch
Once squid begin to show up in significant numbers around Southern California’s coastal islands, seabass anglers grab their rods and head out for a shot at the large, highly prized croaker. This great gamefish is also relished as gourmet quality tablefare. Tommy Gomes from Catalina Offshore Products, who is also the developer of Uni-Goop and Uni-Butter fish attractants, endorsed this recipe highly. And, after enjoying it with some of our dinner guests recently, so do I!

Garlic Chili Spinach
In a clean large skillet at high heat, sauté the garlic and chili flakes in the oil, do not burn the garlic, then quickly add the spinach and toss to prevent the garlic from burning. Cook only until wilted. Season and remove to a towel to absorb excess water. Makes 4 servings.

Ingredients:
2 lbs. fresh white seabass fillets, 2 tbs. Dijon mustard, 3/4 cups Japanese bread, crumbs (panko), 1 tsp. chopped fresh chervil, 1 tsp. chopped fresh tarragon, 1 tsp. chopped fresh thyme, 1 tsp. chopped fresh flat parsley, 1 tsp. chopped fresh chives, 2 tsp. butter, 2 cloves garlic, sliced thin, 1/8 tsp. red chili flakes, 1 tbs. olive oil, 2 bunches baby spinach, washed and dried, salt and pepper to taste

Method:
Gently coat the fillets evenly with mustard. In a small bowl combine the breadcrumbs and all the herbs together. Dredge the fish in crumb mixture.
In a large skillet at medium heat melt the butter, stir occasionally for 2 to 3 minutes or until the butter turns light brown. Add the fish to the pan and cook approximately 3-4 minutes on each side.