(FOX 2) - Edible Wow is kicking off its Supper Club on Jan. 21 at Cafe Cortina in Farmington.
The Supper Club is going to be every third Tuesday at rotating venues with limited seating.
Chef Maxcel Hardy of Coop Caribbean Fusion joined us on The Nine to tell us more. You can hear from him in the video player above and get his sea bass recipe below.
For tickets and more information, click here or call Cafe Cortina.
PECAN CRUSTED SEASBASS Chef Maxcel Hardy, Coop Caribbean Fusion
Yield 4 servings
ACTIVE Time 30 minutes
TOTAL Time 30 minutes
• 4 boneless Seabass
• 1/2 cup pecan halves or pieces
• 1/4 cup plain dry breadcrumbs
• 1 1/2 teaspoons freshly grated orange zest
• 1/2 teaspoon salt
• 1/4 teaspoon ground chipotle pepper, (see Note)
• 1 large Egg
• 2 tablespoons water
• 1 tablespoon canola oil, divided
1. Working with one piece of seabags at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness.
2. Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg and water in a shallow dish until combined. Dip each sea bass in the egg mixture, then dredge both sides in the pecan mixture.
3. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve immediately.