Spiced Cashew And Mustard Seed Crusted Sea Bass With Watermelon Salsa Recipes

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CASHEW-CRUSTED SALMON WITH BOK CHOY



Cashew-Crusted Salmon with Bok Choy image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil, divided
6 salmon fillets
1/3 cup honey mustard
2 tablespoons onion flakes
Freshly ground black pepper
1/2 cup finely chopped dry-roasted cashews
2 cloves garlic, minced
1 bunch bok choy, rinsed well and chopped

Steps:

  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Brush honey mustard all over salmon. Season both sides of salmon with onion flakes and black pepper. Place cashews in a shallow dish, add four of the salmon fillets and turn to coat.
  • Place all salmon fillets in hot skillet and cook 3 minutes per side, until fork-tender.
  • Heat remaining olive oil in separate large skillet over medium heat. Add garlic and cook 1 minute. Add bok choy and cook 2 minutes, until greens wilt but stalks are still crisp-tender. Season, to taste, with salt and pepper.
  • Serve the cashew-crusted salmon with this meal and reserve 2 uncrusted fillets for another meal.

SPICY CASHEWS



Spicy Cashews image

These seasoned nuts are so good, it's hard to stop eating them. I made them for gift baskets and got many compliments. They are perfect for the holidays but delicious to munch any time. -Jean Voan, Shepherd, Texas

Provided by Taste of Home

Categories     Snacks

Time 15m

Yield 2-2/3 cups.

Number Of Ingredients 6

2 cans (10 ounces each) salted cashews
3 tablespoons butter
1 tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon crushed red pepper flakes

Steps:

  • In a large skillet, saute cashews in butter and oil for 4-5 minutes or until golden brown. Spread on a paper towel-lined baking sheet; let stand for 2-3 minutes. Transfer to a large bowl. Sprinkle with salt, chili powder and pepper flakes; toss to coat. Store in an airtight container.

Nutrition Facts : Calories 273 calories, Fat 24g fat (7g saturated fat), Cholesterol 11mg cholesterol, Sodium 425mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

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

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

CHILEAN SEA BASS WITH MUSTARD



Chilean Sea Bass With Mustard image

I got this recipe from a personal chef. This dish is one of the most popular among his clientelle and is served in some of the finest restaurants! Best of all...it is sooo easy!

Provided by Grace Lynn

Categories     Bass

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

2 (6 ounce) chilean sea bass fillets
salt and pepper
1 tablespoon butter
1 teaspoon coarse grain mustard
1/4 teaspoon Lawry's Seasoned Salt or 1/4 teaspoon Mrs. Dash seasoning mix
1 tablespoon breadcrumbs

Steps:

  • Let the sea bass sit at room temperature for about 20 minutes.
  • Season it with salt and pepper on both sides.
  • Melt butter in pan over medium-high heat.
  • Cook the sea bass for 4 minutes.
  • Turn over and apply a thin coat of coarse grain mustard, sprinkle with Lawry's seasoning or Mrs.
  • Dash, then sprinkle bread crumbs on top.
  • Cover the pan and turn heat to low for 6-8 minutes or until fish flakes with fork.

SEA BASS CRUSTED WITH PEPITAS AND CORIANDER



Sea Bass Crusted with Pepitas and Coriander image

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons whole coriander seeds
1 1/3 cups fresh breadcrumbs made from crustless sourdough bread
1/2 cup shelled pepitas, toasted
1 teaspoon salt
1/2 cup all purpose flour
2 large eggs
4 6-ounce sea bass fillets
4 tablespoons (1/2 stick) butter
2 tablespoons olive oil
Lemon wedges

Steps:

  • Heat heavy small skillet over medium heat. Add coriander; stir about 2 minutes. Transfer coriander to blender and blend until coarsely ground. Add breadcrumbs, pepitas and salt to blender; pulse until pepitas are coarsely chopped. Transfer mixture to baking sheet.
  • Place flour in pie dish. Whisk eggs to blend in medium bowl. Sprinkle fish with pepper. Dip both sides of each fish fillet into flour; shake off excess. Dip fish into eggs, then into breadcrumb mixture, coating completely.
  • Melt 2 tablespoons butter with 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Add 2 fish fillets to each skillet and cook just until fish is opaque in center and coating is golden brown, about 3 minutes per side. Serve fish with lemon wedges.

SPICY CRUSTED SEA BASS



Spicy Crusted Sea Bass image

Make and share this Spicy Crusted Sea Bass recipe from Food.com.

Provided by Shawn C

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

4 (8 ounce) sea bass fillets, skinless deboned
1 cup panko breadcrumbs
1/4 cup blackening seasoning
3 tablespoons butter, melted

Steps:

  • preheat oven to 450.
  • brush both sides of fish with butter and place in shallow baking dish so that they don't touch.
  • in a bowl mix crumbs, seasoning and butter make sure to mix well so that butter is throughly combined.
  • spread crust over fish and press lightly inches.
  • place a small amount of water in the bottom of the pan just enough so that the bottom of the pan is coated with water making sure that the water is not touching the topping.
  • bake for 8-10 minutes.

Nutrition Facts : Calories 404.7, Fat 14.6, SaturatedFat 7, Cholesterol 116.6, Sodium 414.4, Carbohydrate 19.4, Fiber 1.2, Sugar 1.7, Protein 45.8

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