05 Dec

Cashew Crusted Chilean Sea bass

Cashew Crusted Chilean Sea bass

1 6oz. portion Chilean sea bass
1cup unsalted cashews
½ tsp. Lawry’s season salt
¼ tsp. Lawry’s season pepper
¼ tsp. lemon pepper
½ tsp. Cajun seasoning
¼ tsp paprika
½ cup heavy cream
½ stick unsalted butter (cut into pats)
Juice of 1 lemon
Pinch of white pepper
¼ cup white wine
1 tbsp. olive oil
Pinch of kosher salt
1 tbsp. Dijon mustard
1 tbsp. melted butter


Pre-heat oven to 350
Heat a sauté pan on medium heat and add olive oil. Lightly coat both sides of fish with
kosher salt. Place serving side down in pan. Sear on both sides until light brown; remove
from heat and place into a high sided pie pan (save the sauté pan). Cover with melted
butter and fill the bottom of the pan ¼ with water then place in the oven.
In a food processer grind cashews and all spices until course.
After the fish has cooked for 10 minutes or sides are firm remove and lightly coat the top
with Dijon mustard and generously crust the top with the cashew mix.
Put back in oven and cook for another 8-10 minutes; while this is cooking bring the sauté
pan back to temperature and add white wine and lemon juice; reduce by half and add the
cream and a pinch of kosher salt; reduce this by half and remove from heat, immediately
add the butter a little at a time swirling the pan to melt.
Serve on the fish or on the side. (For a little color to the sauce add a pinch of paprika and
Cajun seasoning)


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