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How to Eat Like an Athlete

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Macadamia-Crusted Sea Bass with Thai Red Curry Sauce

Makes: 6 servings

Sea Bass

  • 2 ounces macadamia nuts
  • 1/2 cup flour plus extra for coating
  • 2 egg whites
  • 6  1/4-pound fillets Chilean sea bass
  • Salt and pepper
  • 1/4 cup olive oil

Thai Red Curry Sauce

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 tablespoon Thai red curry paste
  • 2 cups chicken broth
  • 1/2 cup canned light coconut milk
  • Juice of 1 lime
  • 3 garlic cloves, minced
  • 1 teaspoon minced ginger
  • 1 tomato, chopped
  • 1/4 cup cilantro leaves, chopped
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • Salt

Grind nuts with 1/2 cup flour in a food processor. In a bowl, lightly beat egg whites. Season fish with salt and pepper. Dust fillets with flour and dip into egg whites, then into nut mixture, coating all sides. Chill for 1 hour.

To make the sauce, heat 1 tablespoon olive oil in a saucepan. Add onion; saute until golden brown. Add curry paste; stir for 1 minute. Add broth and coconut milk. Boil for 3 minutes, then stir in remaining ingredients; simmer 20 minutes. Strain.

Heat 1/4 cup olive oil in a skillet. Add sea bass; cook until golden brown on all sides, about 12 minutes. Spoon curry sauce onto plates. Top with fish.

Next:  Chutney Chicken


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