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Parve
Easy
4 Servings
Allergens 
50 Minutes
Diets
No Diets specified
Submitted by Goldy Buxbaum
This recipe was developed one Pesach morning, inspired by none other than marror itself. It was such a hit and has since been made countless of times. It has graced many a yom tov table. It is a deliciously full flavored fish recipe. It incorporates so many different tastes from the sweet to the salty to the spicy as well as sharp. The pistachios lend that perfect crunch to every bite. Try it for yourself, you won’t be disappointed. It can also be used on turbot, which is a great choice of fish as well.
4-6 slices sea bass
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
3/4 teaspoon garlic powder
1/2 cup white horseradish sauce such as Golds
1/2 cup sweet chili sauce, divided
1/4 cup duck sauce
1 cup crushed unsalted pistachios
1/4 cup soy sauce
1/4 cup olive oil
Rinse your slices and pat dry. Season sea bass with salt pepper and garlic powder.
Mix horseradish sauce with duck sauce and 1/4 cup sweet chili sauce.
Smear mixture over the fish.
Coat the fish well with crushed pistachios.
Mix 1/4 cup sweet chili sauce with soy sauce and olive oil and drizzle over the fish.
Bake on 450 F for 25 minutes.
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