Macadamia Crusted Sea Bass with Thai Red Curry Sauce
Submitted by:The Core Diet
This dish will melt in your mouth! While it takes some prep time, you will not be disappointed! Great Core Dish to serve for company or that special occasion.
Ingredients
Sea Bass
- 2 ounces macadamia nut
- 1/2 cup flour plus extra for coating
- 2 egg whites
- 6 1/4-pound fillets Chilean sea bass
- 1/4 cup olive oil
- salt and pepper
Thai Red Curry Sauce
- 1 tablespoon olive oil
- 1 large onion; chopped
- 1 tablespoon Thai red curry paste
- 2 cups chicken broth
- 1/2 cup canned light coconut milk
- juice of 1 lime
- 3 garlic cloves; minced
- 1 teaspoon minced ginger
- 1 tomato; chopped
- 1/4 cup cilantro leaves; chopped
- 1 teaspoon fish sauce
- 1 teaspoon sugar
Instructions
FISH:
1. Grind nuts and 1/2 cup flour in food processor.
2. In bowl, lightly beat egg whites.
3. Season fish with salt and pepper.
4. Dust fillets with flour; dip in egg whites; dip in macadamia nuts.
5. Chill 1 hour.
SAUCE:
1. Heat 1 tablespoon olive oil in saucepan. Add onion; saute until golden brown.
2. Add broth and coconut milk. Boil 3 minutes.
3. Stir in remaining ingredients; simmer 20 minutes; strain.
4. Heat olive oil in skillet. Add sea bass; cook until golden brown (about 12 minutes).
Spoon sauce onto plates; top with fish.
Macronutrients
| Serving size | 1 fish fillet (1/6 recipe) |
| Carbohydrates | 17 |
| Proteins | 27 |
| Fats | 22 |
