Jake’s “Sea Bass with Cous Cous”

Jake’s Sea Bass with Cous Cous

Ingredients: 1 cup pecans, 4 six-ounce sea bass filets, salt and pepper, ¼-cup olive oil.

For cous cous: ¼-cup butter, 1 cup diced yellow onion, 2 cups Israeli cous cous, 2 cups chicken stock, 1 cup rock shrimp, ½-cup asparagus blanched, ½-cup diced tomato, ¼-cup mixed herbs (chervil, parsley and thyme) ½-cup chicken stock, 2 tablespoons lemon juice 2 tablespoons whole butter, salt and pepper to taste.

Sea bass

1. Grind the pecans in a food processor until fine ground.

2. Season the sea bass with salt and pepper and press filets into the ground pecans.

3. Heat the olive oil in a sauté pan, add the pecan crusted filets to the pan.  Sauté each side for approximately 3 minutes.

Cous Cous

1. Sauté onion in butter, add cous cous and slightly toast with the onion and butter.

2. Add chicken stock, cover and simmer for 5 minutes.

3. Add shrimp, continue cooking for approximately another 2 minutes.  Be sure to add more chicken stock if it becomes too dry.

4. Add the rest of the ingredients, continuing to stir until all is incorporated

For plating: Place the rock shrimp cous cous in the center of the plate and place the sea bass on top of the cous cous.

Related posts:

  1. On the Menu recipe: Whisknladle’s Wild Prawns with Cuttlefish Ink Tagliatelle, Uni Saffron Creme, Fresno Chiles and Fava Leaves
  2. On the Menu Recipe: Cassoulet from Iris
  3. On the Menu Recipe: Cucina Urbana’s Risotto Carbonara
  4. On the Menu: Bubba’s Frickles
  5. On the Menu Recipe: Tapenade’s Wild Mushroom Ravioli

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Posted by Staff on Jun 6, 2011. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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