Panko Wasabi Fish With Green Beans

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By Shannon O'Donnell

I love going out for sushi, but I've never dared make it at home...I'd be too scared I'd give everyone food poisoning!  So this recipe, which calls for a good coating of wasabi mayonnaise, gives you a bit of the sushi experience SANS the raw fish.  The panko crust is wonderful too.  It's like having your sushi and tempura all in one bite!

Panko Wasabi Fish & Green Beans

Ingredients:

*  Few sprays of non-stick cooking spray or 1 tsp vegetable oil
* 1 lime
* 1 to 3 tsp wasabi paste (find in the asian foods section)
* 1/3 cup mayonnaise
* 1 to 1 1/2 pounds firm white fish fillets (I used Corvina, which was great), 1/2" thick, rinsed and dried
* Few pinches of salt
* 1 cup panko (Japanese-style bread crumbs)
* 1 Tbsp butter, melted (or, a drizzle of vegetable oil will do too...you just want to be able to crisp up the panko some while it bakes)
* 12 ounces young tender green beans, pre-cooked and kept warm

Directions:

1) Preheat oven to 450°.  Coat baking pan with nonstick cooking spray or a little bit of vegetable oil, and set aside.  Shred, peel and juice 1/2 of the lime; cut remaining into wedges. Stir together juice, peel, wasabi paste and mayonnaise.  Transfer 1 Tbsp wasabi mayonnaise mixture to bowl. Cover and refrigerate remaining.
2) Sprinkle fish with salt.  Place fish in baking dish.  Coat fish with 1 Tbsp of the wasabi mayonnaise, then the panko.  Drizzle with 1 Tbsp melted butter.  Bake on middle oven rack for 20 minutes or until fish flakes easily with a fork.
3)  Remove fish from pan.  Toss beans with the panko that remains in the baking dish.
4)  Serve with remaining wasabi mayonnaise and lime wedges.

Shannon O'Donnell: Rainy Day Cafe

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About Shannon

Shannon

When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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