Macadamia-Crusted Sea Bass with Squash Puree
· 2 pounds sea bass (3-4 filets)
· ½ cup macadamia nuts
· ½ teaspoon tarragon
· Salt and pepper
· 2 tablespoons olive oil
· 3 tablespoons butter
Preheat the oven to 350. Toast the macadamia nuts for 8-10 minutes. Place in a food processor and crush into fine crumbs, almost to a powder.
Season the sea bass with the salt, pepper and tarragon, then coat the top and bottom of the filets with the crushed macadamia nuts.
In a large skillet (one that is also oven safe) heat the oil and butter over medium high heat. Sear the sea bass for 2-3 minutes on each side (our filets were very thick, about 2 ½ inches, so we seared them for 3 minutes each side.). As you sear the fish, use a spoon to baste it several times with the hot oil and butter.
Place the skillet in the oven and bake the fish until it flakes easily with a fork, about 10 minutes.
Serve with warm squash puree.
Yields 4 servings.