Pan Seared Teriyaki Sea bass
with Shrimp Risotto and Asian Slaw
Pre-prep. Instructions:
Make risotto
and
Asian slaw
Equipment needed:
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Yield:
Ingredients:
←for this recipe
←for this recipe
Directions:
1. Heat a heavy skillet over high heat, add oil to the pan to coat the bottom, when the oil just starts to smoke add the fill skin-side down and cook until skin is crispy, turn the fish over and cook on other side until is done, you may finish the fish in a 400° F oven. 2. To serve place a portion of the risotto on a plate, place one piece of fish skin side up on the risotto, top with teriyaki glaze, the garnish with Asian slaw.
This recipe furnished by the Chef Ben Web Site
written by Benjamin M. Goldberg
www.chefben.com