Chile Pepper Striped Bass

• 1/4 cup finely chopped seeded Anaheim chile
• 1 teaspoon minced garlic
• 1/4 teaspoon ground red pepper
• 5 teaspoons canola oil, divided
• 4 (6-ounce) farmed-raised striped bass fillets (about 1/2 inch thick)
• 2 large egg whites, lightly beaten
• 1/3 cup panko (Japanese breadcrumbs)
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon salt
• 4 lemon wedges

1. Combine the first 3 ingredients and 2 teaspoons oil in a large zip-top plastic bag. Add fish to bag; seal and refrigerate for 30 minutes.
2. Remove fish from bag, discarding marinade. Brush chile off fish. Place egg whites in a shallow dish. Combine panko and rind in another shallow dish. Dip fish in egg white; dredge in panko mixture. Repeat procedure with remaining 3 fillets, egg white, and panko mixture. Sprinkle fillets evenly with salt.
3. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add fish to pan; saute 3 minutes or until golden brown. Turn fish over; cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.

chile, garlic, ground red pepper, canola oil, bass fillets, egg whites, lemon rind, salt, lemon wedges

Taken from www.myrecipes.com/recipe/chile-pepper-striped-bass (may not work)