Macadamia-Crusted Sea Bass with Passion Fruit Sauce and Dried Cranberry Couscous
Source: Recipe from Chef Anthony Lamas
From Chef-owner Anthony Lamas, who likes to contrast fresh and dried fruits in the same dish. "It's the kind of combination I grew up with in California, and my customers really enjoy it," he says.
Passion Fruit Sauce:
1⁄4 cup fresh passion fruit juice, strained
2 tablespoons sugar
1⁄4 cup heavy whipping cream
1 teaspoon ground white pepper
Crusted Sea Bass:
2 lb. sea bass, cut into four (8-oz.) fillets
1 cup macadamia nuts, coarsely chopped
1 cup couscous
1⁄4 cup dried cranberries
1 teaspoon salt
1 teaspoon ground
Fresh passion fruit and asparagus, for garnish
- In small bowl, combine sauce ingredients until well blended; refrigerate.
- Film a large sauté pan with olive oil. Pan-sear sea bass fillets on one side for 3 min. Flip over and add macadamia nuts, pressing into surface of fish. Place in a 350°F oven for 7 min.
- Meanwhile, in saucepan, cover couscous with enough hot water to reach 1⁄2-in. over surface. Place over med. heat and steam for 5 min. Fluff with fork and add cranberries, salt, and pepper; keep warm.
For each serving, place a generous portion of couscous in center of plate; surround with passion fruit sauce. Top couscous with a sea bass fillet; garnish with fresh passion fruit and asparagus.