Pistachio and sesame crusted teriyaki sea bass

Tonight we were headed to meet up with friends, but of course we were late, so we opted to stay in and cook a gourmet meal. We stopped at the Fresh Market and picked up some thick firm sea bass. My husband, Bill and I came up with this recipe on the fly and it is now in the top 10.

Seabass for two
1/8 cup crushed pistachios

1 tsp of black sesame seeds

salt

pepper

olive oil

teriyaki sauce

handful of snow peas

6 shitaki mushrooms

small bunch of green onions

lemon

First I took out my mini food processor. I can't afford the real one yet. I think mine cost me about twenty bucks. Anyway, I chopped up the pistachios until they were somewhat fine. I dumped them in a medium size ziplock bag and added the sesame seeds and salt and pepper. I put the sea bass in the bag, sealed it and put it in the fridge while I finished the recipe.

This was actually a super easy recipe. I chopped up my shitake and green onions and lightly sauteed them in a little olive oil and teriyaki. I added a bit of water as I didn't want the teriyaki to be overpowering.

I heated up a skillet with some oil on medium high and seared the sea bass on each side for a few minutes. I added a few tbsp of teriyaki to the sauce and put it in the oven at 350 for about 10-15 minutes. When I pulled it out, I put it on top of my asian veggies. Wow! Was that good!