Recipe: Pappadeaux Three Citrus Crust for White Fish

THREE CITRUS CRUST FOR WHITE FISH
From: Chef: Todd Simon, Pappadeaux
Source: AZFamily, Pheonix

White fish of your choice
1 Tbsp. lemon zest
1 Tbsp. lime zest
1 Tbsp. orange zest
3 cups coarse (Panko/Japanese) breadcrumbs
1/2 cup grated Parmesan cheese
3 Tbsp. butter (melted)
Kosher salt to taste
Coarse ground black pepper to taste

Zest the fruits, taking care to remove only the zest (colored) part of the rind. Do not grate too deeply into the fruit as this will tend to include the white pith, which can impart a bitter flavor to the dish.

Proceed by combining all ingredients in a mixing bowl until thoroughly combined.

Generously apply the crust to the fillet, which has been seasoned lightly with freshly-squeezed lemon juice, salt, and pepper. The crust should be from 1/4 to 1/2-inches thick. Do not press down or flatten the crust as this will detract from the finished presentation.

Bake the fillet in a 350-degree F oven for approximately 15 minutes or until done (depends on the thickness and type of fillet).

Serve immediately.