4 6-8 oz. sea bass or similar white-fleshed, skinless fillets
½ cup flour
2 tsp. salt
¼ tsp. black pepper
1 cup sliced natural almonds
2 Tbsp. shallot, minced
1 Tbsp. finely chopped thyme
1 Tbsp. butter
1 Tbsp. canola or almond light oil
2 cups fish or chicken broth
pinch of saffron threads
1 Tbsp. butter
1 Tbsp. canola or almond oil
2 Tbsp. minced shallots
1 tsp. finely chopped thyme
1 Tbsp. yellow mustard seeds
1 ½ lbs. mustard greens, washed, chopped and dried
to taste, salt and pepper DIRECTIONS:For Fish: Lightly rinse and pat dry fillets; set aside. In small bowl, combine flour, salt and pepper; mix well. In second small bowl, crack eggs and whisk together. In third small bowl, combine almonds, shallot and thyme; mix well. Dip one side of each fillet in seasoned flour to coat, next in egg and then into almond mixture. Place fillets, almond-side down, on cookie sheet. Refrigerate until ready to cook, not more than one hour.
For saffron broth: In medium saucepan over medium-high heat, bring broth to a boil. Add saffron; stir once and turn off heat. Reheat just before serving.
For mustard greens: In large nonstick skillet over medium-high heat, melt butter; stir in oil. Add shallots, thyme and mustard seeds. Stir once; add mustard greens, salt and pepper. Cook, stirring occasionally, until greens are wilted. Set aside and reheat before serving.
For each serving, to order: In large nonstick skillet over medium-low heat, melt butter; stir in oil. Place fillets, almond-side down, in skillet. Cook over medium-low heat for about 3 minutes, or until almonds are golden brown. Carefully turn over fillets and cook 8-10 minutes longer, depending on thickness of fillets. Place a portion of mustard greens in center of each plate. Place a fillet on top of greens and ladle about ½ cup saffron broth around greens. Garnish with chives or chervil and lemon, if desired. SERVINGS:4 servings From:Menu consultant Dan Becker, Mill Valley, Calif. PHOTO CREDIT:Photo Credit: ALMOND BOARD OF CALIFORNIA