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.

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