Macadamia Crusted Chilean Seabass w/ an Herb Beurre Blanc

Macadamia Crusted Chilean Seabass w/ an Herb Beurre Blanc

Macadamia Crusted Chilean Seabass w/ an Herb Beurre Blanc

Macadamia Crusted Chilean Seabass w an Herb Beurre Blanc

Macadamia Crusted Chilean Seabass w an Herb Beurre Blanc

Course Main Course

Ingredients
  

  • 4 Chilean sea bass filets (6-8oz each w/ skinned removed)
  • 1 cup macadamia nuts(unsalted)
  • ¼ panko breadcrumbs(unseasoned)
  • 1 – 1 ¼ cups butter
  • 3 eggs
  • ½ cup heavy cream
  • ½ cup dry white wine
  • ½ cup flour
  • 4-5 whole pepper corns
  • 4 sprigs of thyme
  • 1 bay leaf
  • 1 medium shallot
  • Kosher salt
  • White pepper

Instructions
 

  • In a food processer, combine the macadamia nuts, breadcrumbs and a pinch of salt. Slightly chop the nuts though becareful to avoid getting them too fine. You can also chop byhand if you prefer larger pieces of macadamia nuts.
  • Beat eggs until smooth. Place flour on one plate and thenut/crumb mixture on a separate plate. Preheat oven to 350degrees
  • Crusting – Place the seabass into the eggs to lightly coverall sides. Then roll in the flour, back into the egg bath andfinally into the nut/breadcrumbs mixture. The final coatingshould be light. Avoid a thick heavy crusting. Place crustedseabass into glass baking dish. Melt ¼ cup butter and brushtop of crusted seabass. Sprinkle with salt and white pepper.Bake at 350 degrees for 15-20 mins or until the crust isslightly browned.
Keyword Macadamia Crusted Chilean Seabass w an Herb Beurre Blanc, remax recipes
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