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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.
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.
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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