Friday, February 26, 2010
A Little Taste of Sun
It's almost springtime but the winter seems to be dragging on this year. I know our friends on the east coast will agree with me on this one with all of the snow coming down. Even us in SoCal are getting wet this weekend with more dreary rain. The first thing we think of when it comes to food and weather like this is chili, soup, and crockpot food but all of the heavy food is starting to get boring and also making the stomach pooch out more than usual. We all need a little taste of sunshine in our lives at this point so I'm attaching a recipe for Macadamia Crusted Sea Bass with Mango-Lime Salsa that always reminds me of the summer. Originally published in Coastal Living magazine, I found the recipe on MyRecipes.com and couldn't believe how easy it is to make and how it turned out to be super gourmet tasting. My husband went to culinary school and has tried all kinds of good stuff and he claims this is his favorite meal we've made as a team. It goes great with a glass of Sauvignon Blanc or any Mexican beer (we like Negra Modelo). Try it out this weekend and let me know what you think.
Macadamia Crusted Sea Bass with Mango-Lime Salsa
Makes 4 Servings
* 1 cup macadamia nuts
* 1 cup Japanese breadcrumbs (panko)
* 1/2 cup all-purpose flour
* 2 large eggs
* 4 (8-ounce) sea bass or halibut fillets
* 3/4 teaspoon salt
* 1/4 cup olive oil
* 1/4 cup butter
* Mango-Lime Salsa
Pulse macadamia nuts in a food processor until finely ground. Add breadcrumbs, and pulse 2 or 3 times or until combined. Place nut mixture in a shallow dish.
Place flour in a shallow dish. Whisk eggs in a medium bowl. Sprinkle fish with salt. Dredge fish in flour; shake off excess, and dip in egg. Dredge fish in nut mixture, coating completely.
Heat oil and butter in a large heavy skillet over medium heat until butter melts. Add fish; cook 6 to 8 minutes on each side or until golden. (If nuts begin to brown too quickly, reduce heat.) Serve with Mango-Lime Salsa.
Makes 4 Servings
* 2 limes
* 2 large mangoes, peeled and diced
* 1 green onion, thinly sliced
* 1/4 cup diced red bell pepper
* 2 tablespoons chopped fresh cilantro
* 1 jalapeño pepper, seeded and minced
* 1/4 teaspoon salt
Zest limes to get 1/2 teaspoon zest; place zest in a bowl. Peel and section limes; coarsely chop segments, and add to zest. Stir in mango and remaining ingredients; set aside until ready to serve.