Macadamia Nut Crusted Seabass with Raspberry Puree Sauce


2 6-8 ounce Chilean Sea Bass fillets
1/2 cup crushed macadamia nuts
1/2 cup unsalted butter, at room temperature
1/2 cup very finely chopped parsley
1 shallot, very finely chopped
1 tablespoon of Arbequina EVOO
1/4 cup of OO&B Raspberry Puree
1/4 teaspoon black pepper
sea salt and white pepper to taste

Make a paste with the 1/2 cup butter, nuts, and parsley. Roll the mixture in plastic wrap, and refrigerate until hardened but still pliable.

Season the fish with sea salt and white pepper. With dry hands, encrust the fillets on all sides with the nut butter. On high heat, sear the fish until nuts are a light golden brown. As the butter melts and browns, the nuts will form a lightly golden crust around the fish. Once seared on all sides the fish should be cooked. Do not over cook. On individual dinner plates, place sea bass fillets atop a mound of garlic-rosemary mashed potatoes, couscous, or a toasted rice tower.

Saute shallots in EVOO and add raspberry puree. Once heated, remove from stove and drizzle over seabass.


Categories: Main Course


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