MERMAN'S REVENGE RECIPE
CRISPY SEAFOOD WONTON BITES
Golden, crispy wontons topped with tender Lemon Pepper whiting and a colorful saute of bell pepper, onion, cherry tomatoes, garlic and spinach. Fresh lemon zest adds a bright finish to these easy seafood appetizers.
LET'S COOK
DIRECTIONS
PREP THE VEGETABLES
Finely dice the onion and bell pepper, chop the cherry tomatoes, and mince the garlic. Rinse and thoroughly dry the spinach. Keep the pieces fairly small so the finished topping fits comfortably on each wonton bite.
HEAT THE BUTTER & OIL
Place a skillet over medium-high heat. Add a heaping tablespoon of butter and a small drizzle of olive oil. Heat until the butter has melted and begins to foam, adjusting the temperature as needed to prevent it from browning too quickly.
SAUTE THE VEGETABLES
Add the bell pepper, onion and chopped cherry tomatoes to the skillet. Cook for a couple of minutes, stirring occasionally, until the onion begins to soften and the tomatoes release some of their juices. Add the garlic and continue stirring until fragrant.
ADD LEMON PEPPER & SPINACH
Sprinkle Merman's Revenge Lemon Pepper Seasoning into the vegetable mixture and stir to combine. Add the fresh spinach a handful at a time and gently fold it into the skillet. Cook just until wilted; the spinach will reduce considerably in volume.
FINISH THE VEGETABLE TOPPING
Taste the mixture and add another light sprinkle of Lemon Pepper Seasoning if desired. Transfer the vegetables to a bowl, making sure to include the spinach and the buttery cooking juices. Set aside while the fish and wontons are prepared.
CUT & SEASON THE WHITING
Check the whiting fillet for any remaining bones, then cut it into small, bite-sized strips or pieces. Pat the fish dry, place in a bowl, and drizzle with enough olive oil to lightly coat. Toss gently, then season all over with Merman's Revenge Lemon Pepper Seasoning .
PAN-SEAR THE FISH
Heat a skillet over medium-high heat with a little olive oil and butter. Add the seasoned whiting pieces in a single layer. Because the pieces are small, they will cook quickly. Turn as needed and remove once the fish is opaque and cooked through, reaching 145°F in the center. Cooking time will vary depending on the thickness of the pieces.
FRY THE WONTON CHIPS
Heat frying oil in a suitable pan over medium-high heat. Fry the wonton wrappers in small batches until golden and crisp, turning carefully for even color. Remove with tongs or a slotted spoon and drain on a wire rack or paper towels. Let the chips cool just enough to become firm and easy to handle.
BUILD THE SEAFOOD BITES
Choose the sturdiest, crispiest wonton chips and arrange them on a serving platter. Add a piece of cooked whiting to each chip, then spoon the warm vegetable mixture over the fish. Distribute the peppers, tomatoes, onion and wilted spinach so every bite has a little of each ingredient.
FINISH WITH FRESH LEMON ZEST
Finely zest a fresh lemon over the assembled wonton bites, adding a light, even sprinkle of zest across the platter. Serve immediately while the wontons are crisp, the fish is warm, and the vegetable topping is fresh and flavorful.
MADE WITH
LEMON PEPPER SEASONING
Bright lemon and savory pepper flavor both the freshly caught whiting and the colorful vegetable topping. A final touch of lemon zest gives these crispy bites a fresh citrus finish.
EXPLORE LEMON PEPPER →
GOOD TO KNOW
TIPS FROM
THE MERMAN
KEEP THE TOPPING IN SMALL PIECES
Finely diced vegetables sit more neatly on the wontons and help each bite contain a little pepper, onion, tomato and spinach.
WHITING COOKS QUICKLY
Small pieces of this delicate fish can cook very fast in a hot skillet. Watch closely and remove them as soon as they are fully cooked to keep the texture tender.
ASSEMBLE JUST BEFORE SERVING
Keep the cooked wonton chips separate from the moist vegetable topping until serving time. Building the bites at the last minute helps the bases stay crispy.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Video coming soon! Check back for the full step-by-step recipe walkthrough.
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