Pecan Crusted Sea Bass

http://www.usfoodsight.com/


We have another snowstorm rolling into the Northeast today. Don't let the weather stop you from enjoying a great meal. Here is a recipe from Lynn Logg in our Philly division. Email this recipe to customers or give them the blog site and let them enjoy all of the seafood recipe posted so far.

http://foodsightchef.blogspot.com/

Pecan Crusted Sea Bass, Butternut Squash Mash, Citrus Beurre Blanc

4 Servings

FOR THE BUTTERNUT SQUASH

1 lb     Butternut Squash, peeled, seeded, diced

3 T     Roseli Olive Oil

1 t      Monarch Curry

½ t     Monarch Ground Coriander

¼ t     Monarch Cinnamon

2 T     Glenview Farms Butter

Monarch Salt to taste

Monarch Cracked Black Pepper to taste

Method:

Preheat oven to 400 degrees.  Combine all ingredients into medium bowl.  Mix until squash is well coated.  Roast spiced squash in oven until squash is fork tender and slightly caramelized on the edges.  Mash with fork, add butter.  Keep warm until ready to serve.

FOR THE SEA BASS

1/3 cup Monarch Pecans, chopped

3        Shallots, roasted

1 t      Monarch Curry Powder

1 t      Monarch Ground Cumin

1/3 cup Panko Bread Crumbs

Monarch Salt and Pepper to taste

1        Egg white, whipped until foamy

4 – 6 oz pieces Harbor Banks Sea Bass

Monarch Salt and Pepper to taste

Dash of Monarch Cayenne

Method:

Combine first 6 ingredients in food processer until pecans are finely chopped.  Season fillets with salt and pepper.  Dip fillets into egg white.  Coat both sides with pecan mixture.  Press excess crumb mixture onto fish.  Bake until fish is opaque 10 – 12 minutes.

FOR THE CITRUS BEURRE BLANC

3        Shallots, minced

½ cup Dry white wine

3 T     Thirster Orange Juice

¾ cup Glenview Farms Whipping Cream

1 t      Orange zest

Cross Valley Farms Chopped Fresh Parsley for garnish

Method:

Combine first 3 ingredients.  Bring to boil and reduce to 1/3 cup.  Add heavy cream and reduce until slightly thickened, approximately five minutes.  Remove from heat, whisk in orange zest.  Keep warm.

To serve, divide butternut squash mash between 4 warm plates.  Top with sea bass, drizzle with beurre blanc.  Garnish with chopped parsley.