Feature Stories

Fall 2003

Cashew-Crusted Sea Bass

Lawry’s The Prime Rib, Dallas, executive chef Oscar Lopez shares his favorite seafood recipe, along with hints on how to make sure the fish you buy is fresh.

Chef Oscar's sea bass Chef Oscar's sea bass

Chef Oscar’s Sea Bass

Serves 1

1 cleaned, trimmed filet of fresh sea bass (you may substitute trout), approximately 8 oz
1 ounce very finely chopped cashews
Dash of high-quality Cajun seasoning
1 egg, well beaten
Clarified butter for sautéing
Lemon wedges


Wash the sea bass and pat dry.

Mix the cashews and seasoning.

Dip the fish into the egg, then dredge in the cashew mixture.

Sauté slowly in clarified butter over medium heat until evenly golden brown on both sides, about 2 minutes per side.

Finish slowly in a 225-degree oven for 5 minutes. Garnish with lemon.

Executive chef Oscar Lopez

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