I N G R E D I E N T S
6 5 oz. rockfish filets, skinless
Carribean Barbecue Sauce
1 cup panko bread crumbs (Japanese style)
1/4 lb. toasted almonds
2 tbsp. curry powder
sea salt to taste
freshly ground black pepper to taste
1/4 cup cilantro or basil
2 eggs lightly beaten
1/4 cup butter or olive oil

M E T H O D
Place breadcrumbs, almonds, curry powder, salt, pepper, herbs in food processor. Process until well blended.

Dredge each filet in egg and then coat with crumbs. SautŽ filets in butter or olive oil 5 - 6 minutes per side over a medium heat.

Place each filet on plate. Drizzle with Carribean Barbecue Sauce and garnish with fresh cilantro leaves and lemon.


Recipe by Michael Rork
Serves 6
Preparation time: 45 minutes