Cindy Taffel's Macadamia Crusted Sea Bass with a Pineapple Beurre Blanc

Name: Macadamia Crusted Sea Bass with a Pineapple Beurre Blanc
Ingredients: 1 ½ lbs. Sea Bass; ½ Cup Chopped Pineapple; ½ Cup Dry White Wine; 2 Tbsp. Sugar; 2 tsp. Fresh Ginger, peeled and minced; 2 Limes, juiced; ¼ Cup Heavy Creme (for the Pineapple Beurre Blanc); 2 Tbsp. Heavy Creme (for the Potato Cauliflower Puree); ½ Cup Cold Unsalted Butter, cube into small cubes (for the Pineapple Beurre Blanc); ½ Cup Unsalted Butter (for Potato Cauliflower Puree); ⅔ Cup Macadamia Nuts; ⅓ Cup Panko Bread Crumbs; ½ Cup Miso Broth; 1 Tbsp. Hatcho Miso Paste; 2 Tbsp. Sesame Oil; 1 Tbsp. Florida Meyer Lemon Oil; 8 oz. Package Snow Peas; 1 Tbsp. Lemon Infused Whitefish Caviar; 1 Bunch Parsley; 1 Cup Canola Oil; 3 Portions Penobscot McCrum Potato Pulp; 5 Portions Penobscot McCrum Potato Skin; ½ Cup Gold Potato; ¼ Cup Milk; 4 Cauliflower Florets

Macadamia Nut Crusted, Miso Glazed Sea Bass with a Pineapple Beurre Blanc, Potato Cauliflower Puree, with Snow Peas and a Lemon Infused Whitefish Caviar and a Parsley Oil Drizzle.

Mealtime: Dinner
Diet: Pescatarian
Contains: Dairy / Lactose, Gluten, Soy, Tree Nuts, Wheat

Purchase | $4.99

By Cindy Taffel

2015 WORLD SEAFOOD CHAMPION The World Food Championships

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