Preparation Time: 30 minutes
2 large egg whites
1/2 teaspoon freshly ground black pepper
1/2 teaspoon grated lemon rind
1/2 cup Italian-seasoned panko
3 tablespoons unsalted sunflower seed kernels
4 (6-ounce) steelhead fillets (about 1/2 inch thick)
Lemon slices (optional)
- Heat pan for cooking fish.
- Combine first 3 ingredients in a medium bowl; stir with a whisk until foamy. Combine panko and sunflower seed kernels in a shallow dish. Dip fillets in egg white mixture; dredge in panko mixture. Place fish in pan.
- Pan sear until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon slices, if desired.