Butter Seared Haddock w/ Mustard Cream SauceOctober 13, 2015
Miso Glazed HaddockMay 5, 2016
Macadamia Nut Crusted Chilean Sea Bass
- 4 fillets chilean sea bass, thawed
- 1/4 lb. raw macadamia nuts
- 1/4 cup panko breadcrumbs
- 1/4 tsp. salt
- zest of lime, plus more for garnish
- 1 tbs. finely chopped onion
- 1 1/2 cup dry white wine
- 2 tsp. lime juice
- seeds of 1 vanilla bean
- 5 tbs. unsalted butter, cut into 1/2 tbs. pcs
- Preheat oven to 350 degrees. Defrost sea bass.
- Place nuts on a small baking sheet and toast until they smell nutty, and are slightly brown, about 7 minutes. Be careful not to burn.
- Remove from oven and cool. Turn the heat on the oven to 425 degrees. Place nuts in the bottom of a food processor. Pulse until nuts are finely ground. Remove blade and stir in breadcrumbs and salt.
- Spray the same small baking sheet you used to cook the nuts with non-stick cooking spray. Place fillets on baking sheet. Evenly divide the nut and breadcrumb mixture on top of the fillets, press down gently to pack the mixture on to the fish. Bake on the middle rack until breadcrumbs are golden brown, and fish is cooked through, about 12-13 minutes. Serve with butter sauce.
- Make the sauce while the fish bakes. In a small saucepan, add onion, wine and lime juice. Bring the mixture to a boil and then reduce to a simmer. Simmer until the mixture is reduce by ¾, about 10-12 minutes. Add in vanilla beans.
- Remove the saucepan from the heat, and add butter pieces, one at a time, stir until constantly until each piece is melted, then add the next. When all the butter is added, season to taste with salt.
Adapted from Cooking for Keeps
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