1 lb. Chilean sea bass

l cup ground pistachios

l cup panko (Japanese bread crumbs) (normal breadcrumbs also work)

1/2 cup dijon mustard

2 T herb mixture (your choice), fresh, chopped

2 shallots, chopped

1 stalk lemon grass, chopped (canned also works)

1 garlic clove, chopped

1 lb butter, softened (i did not use all this butter, i added it to taste)

1 bay leaf

1 T whole white peppercorns

2 cup white wine

1/2 cup cream

Sauce

Put shallots, garlic, wine, peppercorns, lemon grass and bay leaf in a medium sauce pot.

Reduce slowly to a syrup consistency.

Add cream and reduce more.

Whisk in butter a little at a time over low heat until all the butter is used. Sauce should be creamy.

Strain through a fine sieve.

Fish

Brush fish with Dijon mustard and coat with herbs, panko and pistachios mixture. Bake at 375º for 10-12 minutes.