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Chef Oscar’s Sea Bass
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
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.
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