| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Meats, Dairy, Seafood |
Chilean |
La, Times |
6 |
servings |
INGREDIENTS
|
|
=== CRUSTED SEA BASS === |
| 2 |
oz |
Macadamia nuts |
| 1/2 |
c |
Flour; plus extra |
| 1 |
|
Egg or 2 egg whites |
| 6 |
|
Chilean sea bass fillets -; (1/4 lb ea) |
|
|
Sea salt |
|
|
Pepper |
|
|
=== RED CURRY SAUCE === |
| 1 |
tb |
Olive oil |
| 1 |
lg |
Onion; chopped |
| 1 |
tb |
Thai red curry paste; or more to taste |
| 2 |
c |
Chicken broth |
| 1/2 |
c |
Canned coconut milk |
|
|
Juice of 1 lime |
| 3 |
|
Garlic cloves; minced |
| 1 |
ts |
Minced ginger root |
| 1 |
|
Tomato; chopped |
| 1/4 |
c |
Chopped cilantro |
| 1 |
ts |
Fish sauce |
| 1 |
ts |
Sugar |
|
|
Sea salt |
|
|
=== ASSEMBLY === |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Creme fraiche |
INSTRUCTIONS
CRUSTED SEA BASS: Grind nuts with 1/2 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 1/4 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@prodigy.com
Converted by MM_Buster v2.0l.
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