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Add a photoRaciónes: 6
Ingredientes
- 2 ounce macadamia nuts
- 1/2 c. flour plus extra
- 1 x egg or possibly 2 egg whites
- 6 x Chilean sea bass fillets - (1/4 lb ea) Sea salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. extra virgin olive oil
- 1 lrg onion minced
- 1 Tbsp. Thai red curry paste or possibly more to taste
- 2 c. chicken broth
- 1/2 c. canned coconut lowfat milk Juice of 1 lime
- 3 x garlic cloves chopped
- 1 tsp chopped ginger root
- 1 x tomato minced
- 1/4 c. minced cilantro
- 1 tsp fish sauce
- 1 tsp sugar Sea salt to taste
- 1/4 c. extra virgin olive oil
- 1/4 c. creme fraiche
Direcciones
- Crusted Sea Bass: Grind nuts with 1/2 c. flour in food processor. Beat egg or possibly whites in bowl. Season fish with sea salt and pepper to taste. Coat lightly with flour, then dip into egg, then into nut mix, coating all sides. Refrigerate1 hour.
- Red Curry Sauce: Heat 1 Tbsp. extra virgin olive oil in saucepan. Add in onion and saute/fry till golden. Add in curry paste and stir 1 minute. Add in broth and coconut lowfat milk. Boil 3 min, then stir in lime juice, garlic, ginger, tomato, cilantro, fish sauce and sugar and simmer till lightly thickened, about 20 min. Strain and season to taste with sea salt.
- Assembly: Heat 1/4 c. extra virgin olive oil in skillet. Add in fish and cook till golden and crusty on all sides, about 12 min. Place some of hot sauce on each individual plate. Place 1 piece fish on top. Dot with creme fraiche. Accompany with Stuffed Eggplant (see recipe).
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 6 servings | |
| Calories 181 | |
| Calories from Fat 143 | 79% |
| Total Fat 16.38g | 20% |
| Saturated Fat 3.98g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 237mg | 10% |
| Potassium 200mg | 6% |
| Total Carbs 6.93g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.78g | 1% |
| Protein 2.76g | 4% |
