Jake’s "Sea Bass with Cous Cous"

Jake’s Sea Bass with Cous Cous


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.



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