4 4-ounce butterfish fillets, center-cut, de-boned, skinless
salt and freshly ground black pepper to taste
2 cups all-purpose flour
3 large eggs, whisked with 1 tablespoon water
2 cups panko bread crumbs
2 tablespoons grapeseed oil
½ tablespoon unsalted butter
2 mangos, medium dice
1 shallot, minced
1 heaping teaspoon minced ginger
1 teaspoon yuzu juice
1 teaspoon apple cider vinegar
2 teaspoons honey
1 heaping teaspoon wasabi powder
3 tablespoons water
¼ cup non-fat Greek yogurt
juice of one lime
salt and freshly ground black pepper
Preheated at 400°F.
Season the fish with salt and pepper. Have the flour, egg mixture, and panko bread crumbs in shallow dishes. Lightly coat each fillet in the flour, then the eggs, then the bread crumbs, removing excess after each dipping. In a large cast iron skillet over medium-high heat, add the oil and butter to the pan, swirl to coat. Place the fish in the pan, “presentation-side” down. Turn the heat down to medium. After about 1 ½ minutes, flip the fish and put the pan in the oven until it’s just cooked through, about 8 minutes.
Meanwhile, in a medium bowl, combine the mangos, shallot, ginger, yuzu, apple cider vinegar, and honey. Season to taste with salt and pepper. Set aside.
Wasabi Avocado Crema
In a small bowl, combine the wasabi powder and water, stir until bloomed. In a food processor or blender add the wasabi, avocado and Greek yogurt. Process until smooth. Add the lime juice and season to taste with salt and freshly ground black pepper.
To plate: Mound a scoop of mango salsa and top with the fish. Place a dab of the avocado-wasabi crema alongside the fish and salsa. Enjoy!
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