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

More From FoodService Director

Managing Your Business
business ladder climbing illustration

Recruiting talent is only half the battle for Mike Folino, associate director of nutrition services at The Ohio State University Wexner Medical Center in Columbus, Ohio. Once he’s attracted good employees, providing clear opportunities for advancement can help retain them—but knowing when to bring up the topic in conversation can be tricky.

Prior to hiring

Folino likes to touch on advancement during the initial interview process, but the extent to which he does so changes case by case. “I have had interviews where we knew right away that we needed to discuss our structure and...

Managing Your Business
hands team

In November, students at University of Missouri in Columbia began leading protests against discrimination faced by people of color on campus—including some marches through the dining halls. Julaine Kiehn, director of the school’s campus dining services, said the 2015-16 school year was a tough one, but she was proud of MU’s students for being at the forefront of a national movement.

And not only did the protests launch important conversations with students, but also with staff. Kiehn heard the protests and thought that her student workers, at least, might not feel safe and welcome...

Ideas and Innovation
woman surprise

When I joined the staff at FoodService Director in the spring of 2015, I couldn’t believe how much there was to learn about the intricacies of the industry. My past experience, from kindergarten to my college days to on-the-job meals, would lead me to believe that noncommercial dining was a kind of automated process—an amenity that’s expected, and one you only become aware of if something goes wrong.

But as with my own household chores, there are no magical elves making sure the business of feeding students, seniors and hospital patients is done, and done well. Foodservice...

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

FSD Resources