Bean Ragout for Panko-Crusted Sea Bass
As you all know, Panko-Crusted Sea Bass is one of the top 10 most viewed recipes on Dallas Duo. The recipe, (from an article in the”Dallas Morning News”) actually includes a bean ragout to be served with this sea bass, but I have never made it before. I usually just serve the fish over a bed of brown rice. Not today…I decided to be adventuresome and add some elegance to this wonderful dish and make the bean ragout this evening for dinner. I don’t even know how to pronounce “ragout”, but it sounded very healthy and delicous! Edamame (Japanese soybeans), fire roasted tomatoes, and white beans all are low fat and high in protein!
The bean ragout was tasty, but I expected it to have more of a kick and intense flavor to it. However, by itself, this may be a little bland, I think it pairs wonderfully with the spicy, buttery, and intensely flavored sea bass. If making the bean ragout with chicken or some other meat, I think I will substitute the fire roasted tomatoes with pico de gallo since I enjoy hot and spicy foods.
Enjoy!
Panko Crusted Sea Bass
Ingredients
2 (7-ounce) sea bass fillets
2 tbsp mayonnaise
1 tbsp Tony Chachere’s Original Creole Seasoning
1 cup panko (Japanese) breadcrumbs
1 tablespoon olive oil
3 scallions, sliced (green and white part)
1 cup shelled edamame (thawed, if frozen)
1/2 cup diced fire roasted tomatoes, including juices (can substitute pico de gallo)
1 (15-ounce) can Great Northern beans, drained
3 tbsp chicken broth
minced parsley (optional: I omitted)
2 tbsp butter
2 tbsp olive oil
Directions
1. Preheat oven to 375 degrees.
2. Coat fillets with mayonnaise and season generously with Creole seasoning. Coat one side with panko crumbs and refrigerate until ready to sauté.
3. Place a large saute’ pan or skillet over medium-high heat and add olive oil. When hot, add the scallions and saute’ for about a minute. Add edamame and tomatoes and cook about a minute or until hot. Add the drained beans, chicken broth, and parsley (optional). Season to taste with salt and pepper. Transfer ragout to a serving bowl or plates. Cover to keep warm.
4. Rinse the saute’ pan and place over medium-high heat, and add butter and oil. When hot, place fillets, panko-side down, in the pan and saute for about 2 minutes over medium heat or until panko coating is lightly browned. Turn carefully and saute another 2-3 minutes..
6. Place saute’ pan in the oven for 6-7 minutes to finish cooking the fillets. (If using thin fillets, such as sole or tilapia, you can complete cooking in the saute pan for a total time of about 6 minutes).
7. Reheat the bean ragout in the microwave on High (100 percent power) for 1 minute. Serve the sea bass on the ragout.
Yield: 2 servings
“Dallas Morning News”