Cocoa and Fennel Frond Crusted Chilean Sea Bass

1/2 tsp coriander

1 tsp fennel fronds, finely chopped

1 tbsp cocoa

1/2 tsp celery seed

1/8 tsp nutmeg

1/8 tsp powdered ginger

4 oz wild Chilean sea bass

1 tbsp coconut oil

In a small pan, toast the coriander and fennel frond for 15 seconds. Add to a small bowl, along with the cocoa, celery seed, nutmeg, and powdered ginger. Coat all sides of the sea bass in the cocoa mixture.

In a medium skillet, add the coconut oil and bring the temperature to medium high. Cook the sea bass for 1 min on all sides.

Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/

URL to recipe: http://brielegrandfromage.blogspot.com/2010/04/cocoa-and-fennel-frond-crusted-chilean.html