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

Add To Favorites

Filet of Sea Bass with Cashew Confit

Reviews

This recipe does not have any reviews yet   be the first to write one

Filet of Sea Bass with Cashew Confit


Submitted by Corporate Chef Andy Stewart

Servings6

Ingredients

  • 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

Directions

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.




Customer Reviews

This recipe does not have any reviews yet.

Categories

 

Products

Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More