Macadamia-Crusted Sea Bass with Passion Fruit Sauce and Dried Cranberry Couscous


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
Pinch salt

Crusted Sea Bass:
Olive oil
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
white pepper

Fresh passion fruit and asparagus, for garnish


1. In small bowl, combine sauce ingredients until well blended; refrigerate.

2. 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.

3. 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.

4. 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.

Source: Recipe from Chef Anthony Lamas

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