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

Sponsored Content

From Mondelez.

With consumers living increasingly busy, on-the-go lifestyles, operators who offer grab-and-go items are in the best position to benefit from the snacking public's eating habits. But since most people turn to different snacks throughout the day, operators need to provide diverse options to capture consumers' changing appetites. The ongoing popularity of grab-and-go items reveals trends that could help operators tailor their inventories to increase sales, especially in the workplace.

What do snackers want?

According to The Hartman Group's 2017 Out of Home...

Industry News & Opinion

Dining halls at the University of California at Los Angeles have begun serving more sustainable seafood dishes, reports the Daily Bruin, the university's student newspaper.

Officials say the change aims to provide healthier choices for students and to help the school reach its goal of sustainably sourcing at least 20% of its food by 2020. The additional seafood has been served in place of red meat, a shift that many students said they didn’t notice.

The fish is sourced from two local fisheries and follows the Monterey Bay Aquarium Seafood Watch’s guidelines for sustainable...

Industry News & Opinion

Sodexo has appointed Satya Menard as global CEO of its schools and universities segments.

Menard has been with Sodexo for 20 years, holding senior roles within the company such as CEO of benefits and rewards services for Central Europe and CEO of Central and South America for on-site services.

Most recently, Menard was CEO of service operations, a capacity in which he coordinated internal support to operations including service experts in facilities management, food, supply chain and information services and technology.

Menard will transition to the role beginning...

Sponsored Content
little caesars

From PODS ®.

Headquartered in Detroit, Michigan, Little Caesars® is the largest carryout-only pizza chain in the United States. Founded in 1959 as a single, family-owned restaurant, Little Caesars has become the third largest pizza chain in the world with stores in 23 countries and territories worldwide, including in each of the 50 U.S. states. Each day it serves more than three million pizzas to its customers.

All the equipment used by Little Caesars is supplied by Blue Line Distribution, a wholly owned subsidiary of the restaurant franchise. This includes foodservice...

FSD Resources