Free Recipe Walnut-Crusted Sea Bass with Peach Salsa
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Walnut-Crusted Sea Bass with Peach Salsa Recipe
1 lb Sea bass; (any firm white
-fish) cut into 4-oz
-servings
1 c Buttermilk
1/2 ts Tobasco sauce
2 tb Lime juice
1/4 ts Salt
1 lg Shallot; (1/4 cup), finely
-chopped
1 cn (4-ounce) diced green chiles
2 tb Cilantro; chopped
6 lg Peaches; peeled and chopped
1/2 c Ground or crushed walnuts
Toasted walnut halves and
-cilantro
Springs for garnish
Walnut-Crusted Sea Bass with Peach Salsa Preparation
From: Becca <becca@hal-pc.org> Recipe By : Becca Love (originally published in the Houston Chronicle) Place fish in a glass baking dish, combing buttermilk and tobasco, pour over fish, turning to coat both sides. Cover tightly and refrigerate all day, or overnight. Combine lime juice and salt and stir until disolved; add shallots, chiles and cilantro, add peaches and mix well. Set aside. Preheat oven to 400 (F) degrees. Spray a baking sheet with oil. Put crushed walnuts on a plate (or shallow bowl). Remove fish from buttermilk and press into walnuts, coating each side evenly. Place coated fish on the baking sheet and spray fish lightly with vegetable oil spray. Bake 12-15 minutes or until golden brown and flakes with a fork. To serve, place fish on a plate and arrange salsa around it. Garnish with toasted walnut halves and cilantro sprigs, if desired. by jeryder@juno.com on Mar 23, 1998
Cooking Temperature:
Recipe Serves: 1
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