Sea Bass With Curried Walnuts Recipes

MACADAMIA-CRUSTED SEA BASS WITH MANGO CREAM SAUCE

Macadamia-Crusted Sea Bass with Mango Cream Sauce image

My husband and I fell in love with sea bass after we made this recipe.

Provided by Deanna Passero Suppes

Categories Seafood Fish

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

½ mango - peeled, seeded and diced
½ cup heavy cream
1 teaspoon lemon juice
½ cup chopped macadamia nuts
¼ cup seasoned bread crumbs
1 teaspoon olive oil
½ teaspoon black pepper
1 pinch red pepper flakes
1 pound fresh sea bass
salt and ground black pepper to taste
2 cloves minced garlic
1 tablespoon extra virgin olive oil

Steps:

In a food processor, combine macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes. Process until smooth. Preheat oven to 350 degrees F (175 degrees C).
In a small saucepan over medium heat, combine mango, cream, and lemon juice. Bring to a boil, reduce heat, and simmer until thickened.
Season fish with salt and black pepper. Heat 1 tablespoon olive oil and crushed garlic in a large skillet over medium heat. Sear the sea bass on both sides, and remove from heat.
Transfer fish to preheated oven, and roast until cooked through. Cover the sea bass with macadamia crust, and return to the oven until crust browns. Top with the mango cream sauce.

Nutrition Facts : Calories 423.5 calories, Carbohydrate 13.6 g, Cholesterol 87.4 mg, Fat 31.1 g, Fiber 2.4 g, Protein 24.2 g, SaturatedFat 10.2 g, Sodium 222.2 mg, Sugar 5.1 g

BAKED SEA BASS WITH WALNUT-BREADCRUMB CRUST AND LEMON-DILL SAUCE

Baked Sea Bass with Walnut-Breadcrumb Crust and Lemon-Dill Sauce image

Categories Food Processor Fish Mustard Nut Broil Horseradish Parmesan Walnut Bass Winter Bon Appétit

Yield Serves 4

Number Of Ingredients 10

Ingredients

4 6-ounce sea bass fillets
1 cup fresh breadcrumbs made from crustless French bread
3/4 cup walnuts (about 3 ounces)
2 tablespoons (1/4 stick) unsalted butter, melted
2 tablespoons prepared horseradish
1 1/2 tablespoons whole grain Dijon mustard
1/4 cup finely grated Parmesan cheese (about 3/4 ounce)
2 tablespoons minced fresh parsley
4 teaspoons olive oil
Lemon-Dill Sauce

Steps:

Preheat oven to 350°F. Butter 13 x 9 x 2- inch baking pan. Arrange fillets in prepared pan. Sprinkle with salt and pepper. Mix breadcrumbs and walnuts in processor. Using on/off turns, process until nuts are finely chopped. Transfer to bowl. Mix in butter, horseradish and mustard. Stir in cheese and parsley. Gently press crumb mixture onto fillets. Drizzle 1 teaspoon olive oil over each. Bake until fillets are cooked through, about 15 minutes.
Preheat broiler. Broil fish until crust is golden, watching closely to avoid burning, about 2 minutes. Transfer to plates. Serve fish with Lemon-Dill Sauce.

SEA BASS WITH COCONUT-CURRY SAUCE

Sea Bass with Coconut-Curry Sauce image

Categories Fish Broil Sauté Coconut Bass Curry Summer Bon Appétit

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
1 medium onion, thinly sliced
4 garlic cloves, minced
4 teaspoons curry powder
2 13 1/2- to 14-ounce cans unsweetened coconut milk
1 cup chicken stock or canned low-salt chicken broth
2 medium carrots, peeled, cut into matchstick-size pieces
4 5- to 6-ounce sea bass fillets
4 green onions, thinly sliced

Steps:

Heat oil in heavy medium saucepan over medium heat. Add onion, garlic and curry powder. Sauté mixture until onions are translucent, about 4 minutes. Mix in coconut milk and stock; bring to boil. Reduce heat to medium-high and boil until liquid is reduced to thin sauce consistency, about 50 minutes. Add carrots; simmer until crisp-tender, about 3 minutes. Remove from heat; keep warm.
Preheat broiler. Place fish on baking sheet; sprinkle with salt and pepper. Broil fish until just opaque in center, about 8 minutes. Using metal spatula, transfer fish to plates. Spoon sauce over fish. Sprinkle with green onions.

SEA BASS CURRY

Sea bass curry image

Take your curry up a level with this Malaysian seabass dish. The sauce features torch ginger flower and Vietnamese mint, which can both be found online

Provided by Izlinda Baharom

Categories Dinner, Main course, Supper

Time 1h

Number Of Ingredients 12

Ingredients

60ml oil
1 torch ginger flower finely chopped, or 1 tbsp torch ginger paste or grated ginger (optional)
20 Vietnamese mint (hot mint) or coriander leaves, plus extra to serve
4 sea bass fillets, plus 1 fish carcass tied in a muslin bag
4 tbsp tamarind concentrate
1 tbsp sugar
3 tomatoes , cut into eighths
24 dried chillies
3 lemongrass stalks , white parts roughly chopped
10 shallots , roughly chopped
2.5cm fresh turmeric , grated
40g shrimp paste

Steps:

Put all the ingredients for the rempah (curry paste) in a food processor and blend until everything is very finely chopped. Set aside.
Heat the oil in a medium saucepan. Add the rempah and cook over a low heat until a layer of red oil separates out on top. Add the torch ginger or ginger and Vietnamese mint leaves and stir, then add the fish carcass and cook for 5-8 mins.
Add the tamarind, sugar, 1 tbsp salt and 300 ml water and cook for 5 mins. Turn off the heat, take out the fish carcass and add the tomatoes.
Put the sea bass in a baking dish and pour over a little of the sauce. Put the dish in a roasting tin. Pour a little boiling water into the tin, then cover and steam the fish for 10 mins or until just cooked. Lift out the fish and discard the cooking liquid. Serve with the remaining sauce poured over and scattered with some more Vietnamese mint leaves.

Nutrition Facts : Calories 735 calories, Fat 59 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 6.5 milligram of sodium

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