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Chilean Sea Bass Recipe with Macadamia-Orange Crust

Sea Bass Recipe

Ingredients

Scale

Instructions

  1. Preheat oven to 425 degrees. Lightly oil the bottom of a baking dish.
  2. In a medium bowl, mix together the panko crumbs, macadamia nuts, red palm oil, Clean Cuisine Nut-Based Mayonnaise, scallions, Worcestershire Sauce, Dijon mustard, orange zest, Sriracha sauce (or other hot sauce), lemon juice; season with salt and pepper to taste. Set mixture aside.
  3. Pat the fish fillets completely dry with paper towels and season generously with salt and pepper.
  4. Add about a tablespoon of coconut oil to a heavy skillet and use your hands to wipe the oil over the entire surface. Heat the skillet over high heat and once the oil is hot, quickly wipe just a bit of butter over the surface of the skillet. Add the fish fillets at once and sear for about 30 to 45 seconds each side. Transfer fillets to the prepared baking dish.
  5. Spread about 3 tablespoons of the Macadamia-Orange mixture over each fillet.
  6. Place the fillets in the preheated oven and bake for about 8 to 10 minutes, or until fish is almost cooked through.
  7. Turn on the broiler and broil for about 2 minutes, or until topping is golden and crisp (Note: keep a very close eye on the fillets when broiling as each broiler is different and fish can burn in a matter of seconds!) When done, the fish should flake easily with a fork. Remove from oven and allow to sit for at least 5 minutes before serving. Drizzle each fillet with a little bit of raw honey and serve warm.

Notes

To make the macadamia nut crumbs, put raw macadamia nuts in a mini food processor and process until crumb-like. Macadamia crumbs can be made up to 2 weeks in advance and stored in a zip-lock bag in the freezer.