Aloha Friday Recipe: Sea Bass with Asparagus & Macadamia Nuts

July 31st, 2009

Filed Under Local Recipes | Leave a Comment

WARM LEMON CURRY VINAIGRETTE:
1/4 cup finely squeezed lemon juice
1/4 cup heavy cream
3/4 teaspoon curry powder
Salt, to taste
1/2 cup extra-virgin olive oil
1 teaspoon white wine vinegar

SEA BASS, ASPARAGUS AND MACADAMIAS:
4 (6-ounce) sea bass filets
4 tablespoons extra-virgin olive oil
Salt and freshly ground pepper, to taste
32 asparagus spears
1/3 cup extra-virgin olive oil
1 teaspoon sugar
Salt and freshly ground pepper, to taste
1/2 cup finely chopped macadamia nuts, lightly toasted
Lemon zest, for garnish
1 star fruit, for garnish

For the warm lemon curry vinaigrette: In a small saucepan, combine lemon juice, cream, curry powder and salt. Simmer over low heat until hot. Pour into a blender. With motor running, add oil in a thin, steady stream until all is incorporated. Blend in the vinegar. Return to saucepan and keep warm.

For the fish: In a large skillet, heat 4 tablespoons oil. Place sea bass filets into skillet and cook 4 to 5 minutes per side, or until fish starts to flake. Season with salt and pepper.

In a large skillet, combine asparagus, oil, sugar, salt and pepper. Saute over medium heat for 1 minute. Add water to barely cover and cook over high heat until asparagus is just tender.

Divide asparagus spears between 4 plates and sprinkle with 2 tablespoons macadamia nuts. Top with a sea bass filet and drizzle with the warm lemon curry vinaigrette. SERVES 4

Recipe courtesy of KauaiMenu.com


Comments

Name (required)

Email (required)

Website

Speak your mind