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Potato Chip Encrusted Striped Bass With Sautéed*
Backfin Crab, Papaya and Fresh Pineapple

Chef Chuck Sass, Mahi Mah's Seafood Restaurant and Sushi Saloon,
Virginia Beach, VA

4 Skinless striped bass fillets (6 ounces each)
1 ounce Flour
3 ounces Buttermilk
2 cups Salted plain potato chips, crushed
4 ounces, Clarified butter
2 tablespoons, Fresh shallots, chopped
1/2 cup Fresh papaya, diced
1/2 cup Fresh pineapple, diced
1 ounce Dry white wine
1 ounce Fresh orange juice
2 tablespoons Fresh cilantro
1/2 pound Fresh backfin crabmeat
3 tablespoons Whole butter, soft
Salt, to taste
White pepper, to taste

Dredge the striped bass fillets in flour, then buttermilk, and finally crushed potato chips. In large skillet, heat the clarified butter and brown the fillets on both sides, being careful not to burn the potato chips. When brown, place on baking pan and place in 350 º oven for approximately 5 minutes or until fillets are cooked. Pour off excess grease from the skillet and add shallots, papayas, and pineapples. Cook for one minute on medium heat, and deglaze pan with the white wine and the orange juice. Add fresh cilantro and gently fold the crab and the whole butter into the sauce. Season with salt and pepper. Remove the fillets from the oven and pour the sauce over the fish. Serves 4.

Calories: 432, Calories from protein: 37, Calories from carbohydrates: 13, Calories from fat: 47, Calories from saturated fat: 19.