Macadamia-crusted sea bass with red curry sauce

6 servings

Ingredients

QuantityIngredient
=== CRUSTED SEA BASS ===
2ouncesMacadamia nuts
½cupFlour; plus extra
1Egg or 2 egg whites
6Chilean sea bass fillets -; (1/4 lb ea)
Sea salt
Pepper
=== RED CURRY SAUCE ===
1tablespoonOlive oil
1largeOnion; chopped
1tablespoonThai red curry paste; or more to taste
2cupsChicken broth
½cupCanned coconut milk
Juice of 1 lime
3Garlic cloves; minced
1teaspoonMinced ginger root
1Tomato; chopped
¼cupChopped cilantro
1teaspoonFish sauce
1teaspoonSugar
Sea salt
=== ASSEMBLY ===
¼cupOlive oil
¼cupCreme fraiche

Directions

CRUSTED SEA BASS: Grind nuts with ½ cup flour in food processor. Beat egg or whites in bowl. Season fish with sea salt and pepper to taste. Coat lightly with flour, then dip into egg, then into nut mixture, coating all sides. Chill 1 hour. RED CURRY SAUCE: Heat 1 tablespoon olive oil in saucepan. Add onion and saute until golden brown. Add curry paste and stir 1 minute. Add broth and coconut milk. Boil 3 minutes, then stir in lime juice, garlic, ginger, tomato, cilantro, fish sauce and sugar and simmer until lightly thickened, about 20 minutes. Strain and season to taste with sea salt. ASSEMBLY: Heat ¼ cup olive oil in skillet. Add fish and cook until golden brown and crusty on all sides, about 12 minutes. Place some of warm sauce on each individual plate. Place 1 piece fish on top. Dot with creme fraiche. Accompany with Stuffed Eggplant (see recipe). Yields 6 servings.

Each serving, without Stuffed Eggplant: 427 calories; 534 mg sodium; 86 mg cholesterol; 29 grams fat; 20 grams carbohydrates; 23 grams protein; 1.36 grams fiber

Recipe Source: Los Angeles Times - 10-28-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@...

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