Fustini's Oils and Vinegars
Filet of Sea Bass with Cashew Confit

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Filet of Sea Bass with Cashew Confit


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Filet of Sea Bass with Cashew Confit

Submitted by Corporate Chef Andy Stewart



  • 6 Sea Bass fillets, 6 ounces each
  • salt and pepper
  • 2 tablespoons Fustini's Delicate SELECT olive oil
  • 1 bunch swiss chard, stems only, braised, sliced thin, then sautéed in butter
  • 1 tablespoons butter + 4 tablespoons
  • 1 teaspoon Fustini's Persian Lime olive oil
  • juice of 2 limes
  • 4 tablespoons soy sauce
  • 1/4 cup tamarind paste
  • 3/4 cup toasted cashews
  • 2 tablespoons raisins
  • 1 garlic clove, minced
  • 1 small shallot, minced
  • salt and pepper
  • fresh cilantro
  • celery leaves
  • fennel fronds
  • fresh parsley


Step 1. 

To serve, place some of the Swiss chard stems on each of the service plates. Top with a Sea Bass fillet, then spoon some of the cashews around. Garnish with cilantro, celery leaves, fennel fronds, and parsley.

Step 2. 

Preheat oven to 350 degrees. Season Sea bass with salt and pepper. Heat Fustini's Single Varietal in oven proof skillet and sear sea bass on one side until brown. Turn over and place pan into oven to finish.

Step 3. 

Heat one tablespoon of butter and Fustini's Persian Lime EVOO in large skillet over moderate heat and when butter is brown, add lime juice, soy and tamarind paste. Bring to a boil then remove from heat and strain.; Return to pan and add cashews, raisins, garlic and shallot and simmer until garlic and shallot are soft. Remove from heat and whisk in the rest of the butter. Season with salt and pepper and set aside.

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